SNEAKY MAC 'N CHEESE
No one will guess there's a boost of extra nutrition from butternut squash and nonfat dry milk in this super-creamy crowd-pleaser. I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 34m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
- Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat.
- Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.
Nutrition Facts : Calories 567.5, Fat 20.6, SaturatedFat 12.6, Cholesterol 63.1, Sodium 801.8, Carbohydrate 67.8, Fiber 2.4, Sugar 13.3, Protein 26.7
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