Craving comfort food but want to keep it light? This creamy butternut squash mac and cheese is the perfect balance of cozy and wholesome. Made with whole-grain pasta, real cheddar, and smooth butternut squash, it’s a lighter twist on a classic favorite—perfect for an easy weeknight dinner or meal prep lunch.
YIELD: 4 servings | PREP: 10 min | COOK: 20 min
Ingredients
- 8 ounces whole-grain macaroni noodles, uncooked
- 1 tablespoon butter spread
- 1 tablespoon whole-wheat flour
- 10 ounce bag (2 cups) cubed frozen butternut squash, thawed
- 2 ounces (½ cup packed) reduced-fat shredded cheddar cheese
- Sea salt, to taste
Directions
- Boil noodles according to directions. Drain and reserve 2 cups pasta water.
- In pot over medium heat, cook butter spread with flour for 1 to 2 minutes.
- Whisk in 1 cup pasta water.
- Add squash and cook/mash until smooth. (Note: Add more pasta water as needed for a smooth cheese-like consistency.)
- Add cheese and stir until melted.
- Fold in cooked noodles until combined and season with salt.
Nutrition Facts
Per Serving (1 cup): 300 Calories, 6g Total Fat, 2.5g Saturated Fat, 10mg Cholesterol, 290mg Sodium, 53g Total Carbohydrate, 2g Sugars, 13g Protein
