Lightened up mac n' cheese Recipe

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1 vote | 190 views

This recipe is from the Sept. 2011 Cooking Light magazine and is the best light recipe I have ever tasted. I use rice flour macaroni in an effort to cut down on glutens. My kids and husband, both of whom refuse to eat squash go for seconds of this. It makes a lot so be prepared for left overs.

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Servings: 8
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Ingredients

Cost per serving $1.47 view details

Directions

  1. Pre-heat oven to 350°
  2. combine squash, broth, milk & garlic in large sauce pan. Bring to a boil over medium high heat. Reduce heat to medium and simmer until squash is tender, about 25 minutes. Remove from heat.
  3. Place squash mixture into blender and puree until smooth. Add salt, pepper & yogurt and blend until smooth.
  4. Place squash into large cooking bowl & stir in cheese.
  5. Cook pasta to al dents. * If using rice flour pasta cook pasta under al dents to avoid mushy pasta *
  6. Drain pasta & add to squash mixture.
  7. Pour pasta & squash mix into a sprayed 9 x 13 baking dish.
  8. Heat oil in skillet over medium heat. Add panko & cook for 2 minutes. Remove from heat & stir in parsley. Spread over top of pasta.
  9. Bake at 375° for 25 minutes or until bubbly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 176g
Recipe makes 8 servings
Calories 361  
Calories from Fat 76 21%
Total Fat 8.64g 11%
Saturated Fat 4.54g 18%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 135mg 6%
Potassium 388mg 11%
Total Carbs 54.94g 15%
Dietary Fiber 3.0g 10%
Sugars 5.57g 4%
Protein 15.69g 25%
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