Centegra Healthy Living Institute
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Squash and Cheese Macaroni Bake

1/2 medium butternut squash, peeled, seeded, and chopped                                  Grown-Up-Mac-And_Cheese-016_950x633_72_RGB
1 Tbsp olive oil
Salt and pepper
1/2 lb. elbow macaroni
2 1/2 cups skim milk
2 Tbsp butter
3 Tbsp flour
1/8 tsp ground nutmeg
1 Tbsp fresh rosemary
2 cups shredded cheese, such as sharp cheddar or pepper jack
3/4 cup whole wheat breadcrumbs
2 Tbsp butter
3 Tbsp flour
1/8 tsp ground nutmeg
1 Tbsp fresh rosemary
2 cups shredded cheese, such as sharp cheddar or pepper jack
3/4 cup whole wheat breadcrumbs

1. Preheat oven to 400 degrees. Place squash cubes on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast for about 30 minutes, or until tender. Turn once after 15 minutes.
2. Meanwhile, cook macaroni according to package, drain and set aside.
3. Add squash to food processor and blend until smooth. Add 1/2 cup milk and puree again.
4. In a large skillet over medium heat, add the butter. Once melted, add flour, then nutmeg. Cook for 2-3 minutes while whisking.
5. Add remaining 2 cups milk and whisk to incorporate. Turn heat to high in order to bring to a boil, whisking constantly. Once sauce thickens, bring heat to low and add squash puree. Stir in rosemary. Add macaroni and stir to coat.
6. Spray a 2 quart baking dish with cooking spray. Pour 1/2 noodle mixture into pan, sprinkle with 1 cup cheese. Add remaining noodles, and then top with remaining cheese. Sprinkle breadcrumbs over the top. Bake for 25-30 minutes or until bubbling.
Nutrition per serving: (makes 8 servings) 327 calories; 16 gm protein; 40 gm carbohydrates; 5 gm fiber; 13 gm fat; 6.5 gm saturated fat; 286 mg sodium; 124% vitamin A
Exchanges: 2.5 Starch; 1.5 Protein; 1 Fat

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