Healthy Macaroni And Cheese
|Whole wheat pasta||1 Pound|
|Frozen pureed squash||20 Ounce|
|Fat free milk||2 Cup (32 tbs)|
|Reduced fat cheese||3 Cup (48 tbs) (4 Cheese Mexican Brand)|
|Fat free cottage cheese||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|Grated parmesan cheese||2 Teaspoon|
|Whole wheat panko bread crumbs||2 Tablespoon|
|Olive oil spray||1|
Pre-heat oven 375 degrees
Cook pasta as directed on package, (under cook time by 2 minutes). Drain and transfer to a large bowl.
Place squash puree and milk in a sauce pan cook over medium heat 15 minutes, until mixture is almost simmering.
Remove from heat and add cheese blend, cottage cheese, mustard, salt and pepper to taste.
Pour cheese mixture over pasta and stir to combine. Transfer to a olive oil sprayed baking dish.
Combine bread crumbs and parmesan cheese. Sprinkle over the top of the pasta and cheese. Bake for 25 minutes. Remove from oven and let it stand for 5 minutes.
Makes 6-8 servings.
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Calories 1026 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.5%
Saturated Fat 21.7 g108.7%
Trans Fat 0 g
Cholesterol 106.6 mg35.5%
Sodium 1535.8 mg64%
Total Carbohydrates 110 g36.8%
Dietary Fiber 16.5 g66%
Sugars 13.2 g
Protein 74 g148.6%
Vitamin A 465.4% Vitamin C 12.3%
Calcium 190.1% Iron 23.7%
*Based on a 2000 Calorie diet