Butternut Mac & Cheese

Overview:

9 Servings

Prep: 5 min.

Total: 45 min.

16 ounces Clover Valley™ elbow macaroni
2 tablespoons trans-fat free margarine
1 tablespoon Clover Valley™ all-purpose flour
1-1/2 cups 1% lowfat milk
2 cups Clover Valley™ shredded cheddar cheese
1/2 teaspoon Clover Valley™ onion powder
1/4 teaspoon Clover Valley™ salt
1/4 teaspoon Clover Valley™ black pepper
2 (4-ounce) containers Gerber™ butternut squash baby food

Preheat the oven to 375 degrees F. Coat a 1-1/2 quart casserole dish with cooking spray. Cook macaroni according to package directions; drain.
Meanwhile, in a large saucepan over medium heat, melt margarine, whisk in flour, and cook 1 minute. Add milk, cook 6 to 8 minutes or until smooth and slightly thickened, whisking occasionally. Stir in cheddar cheese, onion powder, salt, and pepper, and cook until cheese is melted. Stir in squash and macaroni; mix well. Pour mixture into casserole dish.
Bake 25 to 30 minutes or until heated through and golden.

Better-for-You Tip: Here we took everything we love about mac & cheese and lightened it up by replacing a lot of the guilty ingredients with the creamy goodness of butternut squash. And since off-the-shelf baby food is the perfect consistency, it’s as easy as just stirring it in. The results? A creamy dreamy comforting classic with half the fat and calories of most traditional recipes, yet it’s just as satisfying.

Nutrition based on a 1/2 cup per serving:

Calories 214, Calories from Fat 77.0, Total Fat 8.6g, Saturated Fat 4.9g, Trans Fat 0.0g, Cholesterol 21.0mg, Sodium 235mg, Total Carbohydrate 24g, Dietary Fiber 1.1g, Sugars 3.7g, Protein 9.6g