Quick Stovetop Butternut Squash Mac & Cheese
Steamed Fresh Green Beans
Ingredients
- 8 oz whole wheat elbow noodles
- 2 cups diced peeled butternut squash (½-inch)
- 1¾ cups reduced-fat milk, divided
- 3 Tbsp all-purpose flour
- 2 tsp dried rosemary
- ½ tsp salt
- ½ tsp pepper
- 1⅓ cups shredded Gouda cheese
- 2 oz reduced-fat cream cheese
- 2 tsp white-wine vinegar
- ¼ cup sliced fresh chives
Instructions
- Bring a large saucepan of water to a boil. Cook pasta and squash according to the package instructions. Drain.
- Whisk ¼ cup milk, flour, rosemary, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in gouda, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and squash into the sauce. Serve topped with chives.
Side Dish Ingredients
- 1 lb green beans, trimmed
Side Dish Instructions
- Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until crisp-tender, 5 to 7 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
528
|
27
|
555
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 66 | 7 | 73 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 746 | 0 | 746 |
EatingWell Meal Plan
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