So when I created this recipe it had to be just darn good! I also didn't want it to taste "healthy" and be fussy to make. This does the trick! And I even used Velveeta (yes it is real and made from milk) which should be quite a plus for my friends at Kraft!
The best part is, when I calculated the points value it was 14 points per serving before and now it is only 6 points!
MACARONI AND CHEESE - the cheesiest!
12 oz whole wheat pasta - I use penne but you can use any kind you prefer
4 T flour
1 qt nonfat milk
1/3 cup dry milk (optional)
½ t each S & P (or to taste)
4 oz Swiss cheese, grated
4 oz Velveeta Light (2%)
10 oz box frozen butternut squash puree, defrosted
2 T Romano (or Parmesan) cheese, grated
- Heat oven to 350.
- Prepare 2 quart dish (spray with cooking spray).
- Cook pasta and set aside. You may want to hold the pasta in a pot of tepid water so it does not clump together.
- Make a white sauce. Pour 3 cups of milk into a sauce pan (big enough to hold both the sauce and pasta) over medium heat. In a container with a lid, mix the flour, dry milk and remaining milk. Shake up until it is completely mixed up with no lumps.
- When the milk is hot (almost ready to boil) stir in flour mixture (I use a whisk), salt, pepper and nutmeg.
- Bring to a boil and allow to thicken to the consistency of heavy cream.
- Add cheeses and squash to melt.
- Fold in pasta.
- Pour into prepared dish.
- Top with 1/2 cup bread crumbs mixed with 1 tsp olive oil and 1 tablespoon Romano cheese (optional).
Bake 40 minutes.
This makes 6 generous portions or will feed 8 - 10 as a side.