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    Guilt-Free Mac and Cheese

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    9 Servings
    Prep: 5 min.
    Total: 45 min.
    • 8 ounces Clover Valley™ elbow macaroni
    • 2 tablespoons Blue Bonnet™ trans-fat free margarine
    • 1 tablespoon Clover Valley™ all-purpose flour
    • 1-1/2 cups Meadow Gold™ 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
    1. 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. 
    2. 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.
    3. 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

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