Frozen cooked squash is a quick and easy way to add extra nutrition to comforting mac and cheese.
Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 8 | Difficulty: Easy
- 1 package (16 oz.) medium shells
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- ½ tsp. dry mustard
- ½ tsp. hot sauce
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1½ cups whole milk
- 1 package (12 oz.) frozen cooked squash, thawed
- 12 oz. shredded sharp cheddar cheese, divided
- 10 slices cooked thick cut bacon, chopped
- Preheat oven to 375°F. Butter or spray a 3 quart casserole dish; set aside.
- Cook pasta 2 minutes less than package instructions; drain and set aside.
- In a 4 quart sauce pan over medium heat melt butter; whisk in flour, mustard, hot sauce, salt and pepper. Cook 2-3 minutes stirring constantly. Slowly add milk while whisking constantly until smooth; whisk in squash. Continue cooking, stirring occasionally, until mixture comes to a bubble and is thickened. Remove from the heat and add 8 ounces of cheese; stir until melted and smooth.
- Add pasta and bacon to cheese sauce; stir gently to coat. Pour into prepared dish; top with remaining cheese.
- Bake for 15-20 minutes until bubbly and cheese on top is melted.
- Refrigerate leftovers.
Wine Pairing: Chardonnay
Per serving: Calories 590, Calories from Fat 260, Total Fat 29g (45% DV), Saturated Fat 14g (70% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 970mg (40% DV), Carbohydrates 53g (18% DV), Dietary Fiber 4g (16% DV), Sugars 4g, Protein 28g, Vitamin A 15%, Vitamin C 8%, Calcium 35%, Iron 15%.