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Butternut Squash Mac and Cheese

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SERVES: 6

SERVING SIZE: 1/2 cup

COOK TIME: 30 Min

Macaroni and cheese is an ultimate comfort food, but traditional recipes are usually too high in fat, calories, and carbs for a diabetic diet. That's why we came up with this healthy Butternut Squash Mac and Cheese. It's creamy, cheesy, and cozy, but it's made with lighter ingredients. Plus, it's a great way to sneak some extra veggies onto your plate!

What You'll Need

2 tablespoons light, trans-fat-free margarine
1 tablespoon all-purpose flour
2 cups fat-free milk
1 cup reduced-fat shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces mashed butternut squash
8 ounces whole grain elbow macaroni, cooked according to package directions
2 tablespoons plain bread crumbs

What to Do

Preheat oven to 375 degrees F. Coat 6 ramekins with cooking spray.
In a large saucepan over medium heat, melt margarine. Whisk in flour and cook 1 minute. Add milk, whisking until smooth and thickened. Stir in cheddar cheese, mustard, and pepper, and cook until cheese is melted. Stir in squash and pasta; mix well. Place mixture in ramekins and spinkle evenly with bread crumbs.
Lightly spray tops with cooking spray, then bake 20 to 25 minutes or until heated through and golden.