Ingredients for Low Fat Mac And Four Cheese With Squash Healthy
- Cooking Spray
- Elbow Macaroni
- Winter Squash
- Low Fat Milk
- Extra Sharp Cheddar Cheese
- Monterey Jack Cheese
- Part Skim Ricotta Cheese
- 1 teaspoon salt
- Mustard Powder
- Pinch of cayenne pepper
- Parmesan Cheese
- Unseasoned Breadcrumbs
- Olive Oil
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How to Make Low Fat Mac And Four Cheese With Squash Healthy
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook according to package directions until al dente (about 5-8 minutes). Drain and set aside.
- While the pasta cooks, add 1 pound frozen butternut squash cubes and 2 cups milk to a large saucepan. Cook over low heat, stirring occasionally, until squash is defrosted and tender (about 10-15 minutes).
- Increase heat to medium and cook until mixture is almost simmering. Stir in 1 cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, 1 cup ricotta cheese, 1 teaspoon salt, ½ teaspoon Dijon mustard, and a pinch of cayenne pepper. Stir until cheeses are melted and smooth.
- Pour cheese sauce over cooked macaroni and stir gently to combine.
- Transfer macaroni and cheese mixture to the prepared baking dish.
- In a small bowl, combine ½ cup bread crumbs, ¼ cup grated Parmesan cheese, and 2 tablespoons olive oil. Sprinkle evenly over the macaroni and cheese.
- Bake for 20 minutes, or until bubbly and heated through.
- Broil for 2-3 minutes, or until the top is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
24g
Fat
30g
Carbs
18g
