Creamy Butternut Squash Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese

A comforting twist on a classic mac and cheese, this dish uses rich butternut squash puree and a blend of reduced-fat cheddar with nonfat Greek yogurt to create a silky, creamy sauce. Whole wheat macaroni ties the dish together with a wholesome texture, while a splash of lowfat milk ensures a smooth consistency. Perfect for a balanced lunch or dinner, every bite offers warmth and gentle sweetness with a hint of traditional cheesy goodness.

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NUTRITION

538kcal
Protein
35.3g
Fat
13.4g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Wheat Macaroni (85g)

0.5 cup Butternut Squash Puree (120g)

0.33 cup Reduced-Fat Cheddar Cheese (37g)

0.5 cup Nonfat Greek Yogurt (125g)

0.5 cup Lowfat Milk (125g)

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Paprika

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat macaroni until al dente. Drain and set aside.

  • 2

    In a small saucepan, gently warm the lowfat milk over low heat.

  • 3

    In a separate bowl, mix together the butternut squash puree, reduced-fat cheddar cheese, nonfat Greek yogurt, and warmed milk. Stir until smooth and well-combined.

  • 4

    Season the sauce with salt, black pepper, and paprika. Adjust seasoning to taste.

  • 5

    Combine the cooked macaroni with the creamy squash sauce, stirring well to fully coat the pasta.

  • 6

    Heat the mixture over low heat for 2-3 minutes, just until everything is heated through. Avoid boiling to prevent curdling.

  • 7

    Serve warm and enjoy a comforting bowl of creamy butternut squash mac and cheese.

Creamy Butternut Squash Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Mac and Cheese

A comforting twist on a classic mac and cheese, this dish uses rich butternut squash puree and a blend of reduced-fat cheddar with nonfat Greek yogurt to create a silky, creamy sauce. Whole wheat macaroni ties the dish together with a wholesome texture, while a splash of lowfat milk ensures a smooth consistency. Perfect for a balanced lunch or dinner, every bite offers warmth and gentle sweetness with a hint of traditional cheesy goodness.

NUTRITION

538kcal
Protein
35.3g
Fat
13.4g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Wheat Macaroni (85g)

0.5 cup Butternut Squash Puree (120g)

0.33 cup Reduced-Fat Cheddar Cheese (37g)

0.5 cup Nonfat Greek Yogurt (125g)

0.5 cup Lowfat Milk (125g)

0.5 tsp Salt

0.25 tsp Black Pepper

0.25 tsp Paprika

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat macaroni until al dente. Drain and set aside.

  • 2

    In a small saucepan, gently warm the lowfat milk over low heat.

  • 3

    In a separate bowl, mix together the butternut squash puree, reduced-fat cheddar cheese, nonfat Greek yogurt, and warmed milk. Stir until smooth and well-combined.

  • 4

    Season the sauce with salt, black pepper, and paprika. Adjust seasoning to taste.

  • 5

    Combine the cooked macaroni with the creamy squash sauce, stirring well to fully coat the pasta.

  • 6

    Heat the mixture over low heat for 2-3 minutes, just until everything is heated through. Avoid boiling to prevent curdling.

  • 7

    Serve warm and enjoy a comforting bowl of creamy butternut squash mac and cheese.