This mac and cheese is a combination of sweet, salty, and savory. Use pureed butternut squash to give sweetness to this classic mac and cheese recipe.
Servings and Ingredients
|2 c. Hy-Vee bow-tie pasta|
|1 tbsp. Hy-Vee unsalted butter|
|1 tbsp. Hy-Vee all-purpose flour|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground mustard|
|⅛ tsp. white pepper|
|¾ c. Hy-Vee skim milk|
|1 (4-oz.) jar Hy-Vee Mother’s Choice baby food squash|
|1 ½ c. Hy-Vee finely shredded 2% milk Cheddar cheese|
Things To Grab
- Large pot
- Large saucepan
- Prepare pasta according to package directions; set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, salt, ground mustard, and pepper. Cook, stirring constantly, until a thick paste has formed. Whisk in milk and cook, stirring frequently, until thickened, about 3 to 4 minutes.
- Add squash and stir until smooth. Add cheddar cheese and stir until just combined. Fold in drained pasta.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 510mg
- Total Carbohydrates: 28g
- Protein: 16g