Picky eaters will never guess our extra creamy mac ’n cheese gets its yumminess from good-for-you butternut squash!
- 2 tbsp. butter
- 1 onion finely chopped, about 1 cup
- 1 package (12 oz.) frozen butternut squash thawed
- 1 c. chicken broth
- 1/2 c. half-and-half
- 1/4 tsp. pepper
- 12 oz. ziti pasta
- 1 c. shredded sharp white Cheddar cheese about 4 oz.
Preheat broiler. Coat 2-quart baking dish with cooking spray. In pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Add squash, broth, half-and-half, and pepper; cook, stirring occasionally, until blended, smooth, and heated through, about 5 minutes.
Meanwhile, cook pasta according to package directions; drain. Return pasta to same pot. Add butternut squash sauce and 3/4 cup cheese; toss. Spoon into baking dish. Sprinkle with remaining 1/4 cup cheese. Broil until cheese is just starting to brown, 2 to 4 minutes.
Calories: 393 Protein: 14 g. Fat: 14 g. (8 g. sat.) Chol.: 38 mg. Carbs.: 51 g. Sodium: 321 mg. Fiber: 3 g. Sugar: 7 g.
For an extra kick of flavor, substitute jalapeño-Jack cheese for all or part of the Cheddar.