Meatless Meal
Skillet Fontina Mac and Cheese with Squash and Rosemary
Roasted Broccoli
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- ¼ cup olive oil, divided
- 2 (8.5-oz) pouches microwavable penne pasta
- 3 Tbsp all purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup reduced fat milk
- 1 cup low sodium vegetable broth
- 1 (8-oz) block fontina cheese, shredded
- ¼ cup chopped fresh rosemary
Instructions
- Preheat oven to 475°F. Combine squash and 1 Tbsp oil on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until lightly browned and tender.
- Meanwhile, cook pasta according to package directions.
- Heat 3 Tbsp oil in a large skillet or saucepan over medium heat; whisk in flour, salt, and pepper. Cook, whisking constantly, 2 minutes. Gradually whisk in milk and broth.
- Cook, whisking often, 8 minutes or until thickened and bubbly. Gradually whisk in 1½ cups cheese until melted. Stir in squash, pasta, and rosemary; sprinkle with ½ cup cheese. Cover and cook 2 to 3 minutes or until cheese melts.
Side Dish Ingredients
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 (12-oz) pkg broccoli florets
- ½ tsp salt
- 2 Tbsp minced garlic
Side Dish Instructions
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
- Preheat oven to 475°F. Combine all ingredients on a rimmed baking sheet; spread in a single layer.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
439
|
83
|
522
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 43 | 9 | 52 |
| Fiber (g) | 2 | 3 | 5 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
