Ingredients
8
8 servings
- •1 (16 ounce) package elbow macaroni
- •3 cups mashed cooked butternut squash
- •½ cup skim milk
- •½ cup cottage cheese
- •⅓ cup shredded Cheddar cheese
- •2 tablespoons finely grated Parmesan cheese
- •1 teaspoon olive oil
- •⅛ teaspoon chicken bouillon powder
- •1 pinch ground nutmeg
- •1 pinch cayenne pepper
- •sea salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 262
- Carbohydrate: 44g
- Fat: 4g
- Fiber: 2g
- Protein: 11g
- Sugar: 3g
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