Butternut Squash Mac ‘n’ Cheese
Ingredients (serves three):
10 oz. whole wheat shell pasta
1 (16 oz.) package frozen butternut squash
1/2 cup evaporated fat-free milk
1 oz. light/fat-free cream cheese
3/4 cup reduced-fat shredded sharp cheddar cheese
Salt and pepper
1/4-1/2 tsp Cayenne pepper
Cook pasta according to package directions; drain and set aside.
Cook butternut squash according to package directions.
Combine cooked butternut squash, evaporated milk, and cream cheese in a blender/food processor until creamy.
If sauce is too thick, add a small amount of water or, preferably, chicken stock.
In the same pot the pasta was cooked in, add the butternut squash sauce.
Add salt, pepper, and spices and stir to combine.
Pour pasta back in the pan, stir to coat with sauce.
Add cheese and stir until fully melted.
(Calories in 1 serving = 481)