Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Collander
- Large saucepan
- Milk
Directions
- 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.
Nutrition facts
Servings
280 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 510mg
- Total Carbohydrates: 28g
- Protein: 16g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Health 2010.