Four Cheese Macaroni and Cheese - 31g Carbs, 4g Fiber, 4g Sugar
From: www.diabeticlivingonline.com
Butternut squash is the secret ingredient in this satisfying makeover
of a comfort-food favorite. Lower in calories and fat, this guilt-free
treat features four delicious, bubbling cheeses for a calcium boost
your family will love.
Servings: 8
Servings Size: 3/4 cup
Nonstick cooking spray
1 lb butternut squash, halved and seeded
8 oz dried whole grain elbow macaroni (about 2 cups)
4 tsp butter
2 Tbsp all-purpose flour
1/2 tsp salt
1/8 tsp ground white pepper
1 cup fat-free milk
2 Tbsp semi-soft cheese with garlic and fine herbs
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
2 oz Muenster cheese, very thinly sliced
1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with
parchment paper; set aside. Coat a 2-quart square baking dish with
cooking spray; set aside.
2. Coat the cut sides of the butternut squash with cooking spray; place
squash halves, cut sides down, on the prepared baking sheet. Roast for
40 to 45 minutes or until squash is very tender and cooked through.
Remove from oven; let stand until cool enough to handle. Scoop flesh
from squash halves; discard skin. Using a potato masher, mash the
squash; set aside.
3. Meanwhile, cook pasta according to package directions. Drain well.
4. In a medium saucepan melt butter over medium heat. Whisk in flour,
salt, and white pepper until combined. Add milk, whisking until smooth.
Cook and stir until thickened and bubbly. Add semisoft cheese; whisk
until cheese is melted. Stir in mashed squash. Add cooked pasta; stir
until coated.
5. Place half of the pasta mixture in the prepared baking dish. Evenly
sprinkle half of the mozzarella cheese and half of the cheddar cheese
on top of the pasta. Arrange half of the Muenster cheese over all.
Repeat layers. Bake in the 375 degrees F oven about 25 minutes or until
cheese is golden brown.
Servings: 8
Servings Size: 3/4 cup
Nutrition per Serving:
266 Calories, 11g Total Fat, 6g Saturated Fat, 2g Monosaturated Fat,
26mg Cholesterol, 13g Protein, 31g Carbs, 4g Dietary Fiber, 4g Total Sugar
Diabetic Exchanges: 2 Starch, 1 Medium-Fat Meat, 1 Fat
