Creamy Butternut Squash Baked Mac & Cheese

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

Creamy Butternut Squash Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Mac & Cheese

Enjoy a comforting twist on classic mac & cheese with the natural sweetness and vibrant color of butternut squash combined with hearty whole wheat pasta, a creamy low-fat cheddar and Greek yogurt sauce, and a light roux for binding it all together. This dish strikes a delicious balance of creaminess and savory flavors, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

500kcal
Protein
34g
Fat
10.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

1/2 cup butternut squash puree

1/2 cup low-fat cheddar cheese, shredded

1/2 cup nonfat Greek yogurt

1/4 cup skim milk

1 tbsp whole wheat flour

1 tsp olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.

  • 3

    In a small saucepan, heat the olive oil over medium heat and stir in the whole wheat flour to create a light roux. Stir constantly for about 1 minute.

  • 4

    Gradually whisk in the skim milk, allowing the mixture to thicken slightly. Then add in the butternut squash puree, nonfat Greek yogurt, and low-fat cheddar cheese, stirring until the cheese melts and a smooth, creamy sauce forms. Season with salt and black pepper to taste.

  • 5

    Combine the cooked macaroni with the creamy sauce in a mixing bowl, ensuring even coating of the pasta.

  • 6

    Transfer the mac & cheese mixture into an oven-safe dish and bake for 15-20 minutes until heated through and slightly golden on top.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.

Creamy Butternut Squash Baked Mac & Cheese

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

Creamy Butternut Squash Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Baked Mac & Cheese

Enjoy a comforting twist on classic mac & cheese with the natural sweetness and vibrant color of butternut squash combined with hearty whole wheat pasta, a creamy low-fat cheddar and Greek yogurt sauce, and a light roux for binding it all together. This dish strikes a delicious balance of creaminess and savory flavors, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

500kcal
Protein
34g
Fat
10.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat macaroni (cooked)

1/2 cup butternut squash puree

1/2 cup low-fat cheddar cheese, shredded

1/2 cup nonfat Greek yogurt

1/4 cup skim milk

1 tbsp whole wheat flour

1 tsp olive oil

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.

  • 3

    In a small saucepan, heat the olive oil over medium heat and stir in the whole wheat flour to create a light roux. Stir constantly for about 1 minute.

  • 4

    Gradually whisk in the skim milk, allowing the mixture to thicken slightly. Then add in the butternut squash puree, nonfat Greek yogurt, and low-fat cheddar cheese, stirring until the cheese melts and a smooth, creamy sauce forms. Season with salt and black pepper to taste.

  • 5

    Combine the cooked macaroni with the creamy sauce in a mixing bowl, ensuring even coating of the pasta.

  • 6

    Transfer the mac & cheese mixture into an oven-safe dish and bake for 15-20 minutes until heated through and slightly golden on top.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.