Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2015
Ingredients
Method
In large saucepan of boiling lightly salted water, cook squash until tender and pasta according to package instructions until al dente, about 12 minutes for squash (the squash may need to cook for a few minutes before adding pasta, depending on pasta cook time listed on package). Drain; set aside.Meanwhile, in separate large saucepan, melt butter over medium heat; cook sage and garlic, stirring occasionally, until fragrant, about 1 minute. Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk in slow, steady stream; cook, whisking often, until beginning to thicken, 6 to 8 minutes. Stir in pasta and squash; cook until sauce is thickened, about 3 minutes. Stir in Cheddar until melted and smooth, about 1 minute. Remove from heat; stir in green onions, mustard, salt, pepper, nutmeg and cayenne pepper. Serve immediately.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 530 mg
- Sugars 9 g
- Protein 13 g
- Calories 311.0
- Total fat 8 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 47 g
%RDI
- Iron 16.0
- Folate 50.0
- Calcium 24.0
- Vitamin A 121.0
- Vitamin C 27.0
