Baked Mac N Cheese (4 Servings)
1 1/2 Cup Low Sodium or Unsalted Chicken Broth
2oz (dry) Elbow Brown Pasta (or pasta of choice)
1 Can(15 oz) Butternut Squash Puree
3/4 Cup Shredded Parmesan Cheese**
(**save 1/4cup of Parmesan to sprinkle on top before baking; optional)
Pinch of Salt
Ground Pepper
Garlic Powder
Note** I recommend using a good quality parmesan cheese, so you won’t have to use as much and still get the cheesy goodness of Mac N Cheese. Although, you can use whatever you like.
Directions:
Preheat oven @ 425 degrees. Mix 1 Cup of chicken broth and the can of butternut squash puree in a medium pot. Bring to a boil. Add pasta and turn heat down to a simmer. Slowly keep stirring and adding the rest of the chicken broth until noodles are cooked through. Add seasonings (salt, pepper, garlic powder) and 1/2 cup of parmesan cheese (saving 1/4 cup). Transfer to a non stick sprayed 9×11 baking pan, sprinkle the remaining parmesan cheese and bake for 10-15mins or until cheese is golden brown. Cut into fourths. ENJOY!!
*You can add anything you like to the dish to make it a complete meal….Such as a protein and veggies! Get creative!
Breakdown for one serving:
334 Calories
7g Fat
57g Carbs
3g Fiber
13g Protein
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