YOUR SOLIN GENERATED RECIPE
Protein-Packed Butternut Squash Mac and Cheese
Enjoy a creamy and satisfying twist on a classic comfort dish with this Protein-Packed Butternut Squash Mac and Cheese. The sweet, roasted notes of butternut squash blend seamlessly with a velvety, cheesy sauce enriched with Greek yogurt and a boost of whey protein. This dish not only offers a hearty dose of protein but also delivers a delightful balance of tangy and savory flavors, perfect for any meal of the day.
INGREDIENTS
2 ounces whole wheat elbow macaroni
1 cup cooked cubed butternut squash
1/2 cup nonfat plain Greek yogurt
1/2 ounce low-fat cheddar cheese
1/2 cup skim milk
1 scoop whey protein isolate
Salt and pepper to taste
PREPARATION
Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, steam or roast the butternut squash until tender. Once cooled, cube the squash if not already in cubes.
In a small saucepan, combine the skim milk and nonfat Greek yogurt over low heat until slightly warmed, stirring frequently to ensure a smooth base.
Stir in the whey protein isolate into the milk mixture until fully dissolved. Add the low-fat cheddar cheese and allow it to melt, creating a creamy sauce. Season with salt and pepper to taste.
Fold the cooked whole wheat macaroni and cubed butternut squash into the sauce. Mix gently to combine, ensuring that the pasta and squash are well coated with the protein-rich, cheesy sauce.
Heat the combined mixture over low heat for 2-3 minutes, stirring occasionally, until the dish is warmed through. Serve immediately and enjoy your protein-packed, flavorful mac and cheese.