Source: Parents Magazine

Gallery

Recipe Summary test

prep:
20 mins
total:
40 mins
Servings:
6
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick coating; set aside. Cook fusilli as directed on package. Drain and return to pot; keep warm.

    Advertisement
  • Meanwhile cook butternut squash until it's tender enough to mash with a fork (about 8 minutes) in boiling water. Drain water, mash. Stir into macaroni along with the cheese sauce.

  • While macaroni cooks, melt light butter in a medium saucepan. Add flour and salt; stir for 1 minute. Add milk; stir over medium heat until thickened and bubbly. Remove from heat; stir in cheese until melted.

  • Toss together macaroni, sauce and squash. Transfer to prepared dish. Sprinkle evenly with breadcrumbs. Bake for 20 minutes or until heated through.

Nutrition Facts

308 calories; fat 13g; cholesterol 32mg; saturated fat 7g; carbohydrates 33g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 12g; vitamin a 2981.6IU; vitamin c 5mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 81.7mcg; vitamin b12 0.2mcg; sodium 343mg; potassium 203mg; calcium 240mg; iron 1.3mg.
Advertisement