Butternut Squash Mac and Cheese
- SERVES
- 6
- SERVING SIZE
- 1/2 cup
- COOK TIME
- 30 Min
Macaroni and cheese is an ultimate comfort food, but traditional recipes are usually too high in fat, calories, and carbs for a diabetic diet. That's why we came up with this healthy Butternut Squash Mac and Cheese. It's creamy, cheesy, and cozy, but it's made with lighter ingredients. Plus, it's a great way to sneak some extra veggies onto your plate!
What You'll Need
- 2 tablespoon light, trans-fat-free margarine
- 1 tablespoon all-purpose flour
- 2 cup fat-free milk
- 1 cup reduced-fat shredded cheddar cheese
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 6 ounce mashed butternut squash
- 8 ounce whole grain elbow macaroni, cooked according to package directions
- 2 tablespoon plain bread crumbs
What to Do
- Preheat oven to 375 degrees F. Coat 6 ramekins with cooking spray.
- In a large saucepan over medium heat, melt margarine. Whisk in flour and cook 1 minute. Add milk, whisking until smooth and thickened. Stir in cheddar cheese, mustard, and pepper, and cook until cheese is melted. Stir in squash and pasta; mix well. Place mixture in ramekins and spinkle evenly with bread crumbs.
- Lightly spray tops with cooking spray, then bake 20 to 25 minutes or until heated through and golden.
Notes
For another healthy take on macaroni and cheese, check out our recipe for Cauliflower "Mac" and Cheese.