Servings and Ingredients
|1||(16 oz) pkg Hy-Vee cellentani pasta|
|4 c.||diced fresh butternut squash|
|2 ¾ c.||Hy-Vee skim milk, divided|
|¼ c.||Hy-Vee flour|
|8 oz.||smoked Gouda cheese, shredded|
|¼ c.||Hy-Vee whole wheat bread crumbs|
- Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions; drain and set aside.
- In a large saucepan, combine squash and milk over medium-high heat. Bring to boiling; reduce heat to medium and simmer until squash is tender when pierced with fork, about 20 minutes. In a separate bowl, combine remaining 1/4 cup milk and flour; stir into squash mixture and continue to cook until thickened, about 2 to 3 minutes, stirring frequently. Stir in 1-1/2 cups shredded Gouda until melted. Combine cooked pasta and cheese sauce and pour into prepared baking dish.
- In a small bowl, combine remaining shredded Gouda and bread crumbs. Sprinkle mixture over macaroni. Bake until top is browned, about 15 minutes.
250 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 200mg
- Total Carbohydrates: 36g
- Protein: 12g
Vitamin A 6%
Vitamin C 10%
Hy-Vee cellentani pasta package.