Meatless Mains

BUTTERNUT SQUASH MACARONI AND CHEESE

BUTTERNUT SQUASH MACARONI AND CHEESE


Prep time: 15 minutes / Cook time: 6 to 8 hours on low, plus 30 minutes on
high
Macaroni and cheese is a classic comfort food loved by many. This
version uses creamy butternut squash to add fiber, vitamins, and
minerals while keeping calories and unhealthy fats in check.
Whole-wheat macaroni adds energy-sustaining complex
carbohydrates to a comfort food you can feel good about eating.
Serves 6
4 cups cubed butternut squash
3 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 cup low-fat or fat-free milk, or unsweetened almond milk
1 medium onion, diced
4 garlic cloves, minced
1 teaspoon dried yellow mustard
½ teaspoon smoked paprika
3 cups whole-wheat elbow macaroni
1 cup low-fat shredded Cheddar cheese
1. Put the squash, broth, milk, onion, garlic, mustard, and paprika
in a 6-quart slow cooker and stir well. Cover and cook on low for 6
to 8 hours.
2. Blend the sauce with an immersion blender (or in small batches
in a regular blender) until smooth. Stir the pasta into the slow
cooker and cook on high for 30 minutes, or until the pasta is al
dente.
3. Stir in the cheese until melted. Serve hot.
Per Serving (1½ cups): Calories: 348; Total Fat: 6g; Saturated Fat: 2g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol:
10mg; Sodium: 287mg; Carbohydrates: 60g; Fiber: 10g; Sugars: 7g; Protein:
14g

VARIATION TIP: You can also cook the pasta separately on the stove
top and just pour the sauce over the cooked pasta to reduce the amount of
finishing time for the recipe.