Butternut Squash Mac and Cheese, this makes 4servings as a main dish and about 6 as a side
- 4servings of whole wheat elbow pasta
- 4oz 50%reduced fat cheddar cheese, shredded
- 15oz canned butternut squash
- 1/2C skim milk
- 3/4t ground mustard
- 1/2C shredded Parmesan cheese
- 1/4C Italian seasoned breadcrumbs
- 3t Smart Balance Light, melted
- Preheat the oven to 375*. Spray a small, square baking dish with baking spray.
- Prepare the pasta, al dente, according to the directions on the box. Drain. Pour hot pasta back into the bop and stir in milk, cheddar, squash, mustard, and a sprinkle of salt.
- Pour pasta mixture into baking dish. Top with breadcrumbs, butter and Parmesan.
- Bake for 30minutes and allow to rest before serving.
