HOW TO FIX WATERY MAC AND CHEESE RECIPES

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BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SKINNYTASTE



Butternut Squash Mac and Cheese Recipe - Skinnytaste image

Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it’s also good for you!

Provided by Gina

Categories     Brunch    Lunch    Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 18

Olive oil spray
Kosher salt
1 pound cubed butternut squash
10 ounces whole wheat elbow pasta
1 ½ cups low sodium vegetable broth (divided)
½ teaspoon onion powder
½ teaspoon garlic powder
Freshly ground black pepper (to taste)
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
1 medium shallot (minced)
¼ cup all-purpose flour
2 cups skim milk
½ cup shredded gruyere cheese
½ cup shredded cheddar cheese
Chopped chives (optional, for garnish)
Sriracha sauce (optional, for topping)

Steps:

  • Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
  • Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
  • When fork tender, transfer squash with a slotted spoon to a blender.
  • Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
  • Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
  • In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
  • Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
  • Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
  • Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
  • Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
  • Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, ProteinContent 13 g, CarbohydrateContent 43 g, FiberContent 4.5 g, FatContent 7 g, SugarContent 5 g, CholesterolContent 21 mg, SaturatedFatContent 4 g, SodiumContent 462 mg

BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE



Baked Spaghetti Squash and Cheese Recipe - Skinnytaste image

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories     Dinner    Side Dish

Total Time 105 minutes

Prep Time 10 minutes

Cook Time 95 minutes

Yield 7

Number Of Ingredients 11

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

  • Preheat the oven to 375ºF.
  • Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
  • Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
  • Maintain the oven temperature.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  • Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
  • Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, CarbohydrateContent 16 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 7.5 mg, SodiumContent 278.5 mg, FiberContent 2 g, SugarContent 6.5 g

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BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SKINNYTASTE
Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it’s also good for you!
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Calories 275 kcal per serving
  • Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
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