Saturday, October 8, 2011

Mac and Cheese

by Ashley O'Hara
16 oz (450 g) uncooked medium shell pasta
1 pkg (12 oz/350 g) frozen butternut squash, thawed
1 can (12 oz or 370 mL) evaporated milk
2 cups (500 mL) shredded six-cheese Italian cheese blend
1/8 - tsp (0.5 mL) ground nutmeg
½ tsp (2 mL) salt
Additional ground nutmeg (optional)
  1. For pasta, bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Carefully remove ¼ cup (50 mL) of the cooking water for later use. Drain pasta; return to Casserole and set aside.
  2. For sauce, place squash into (3-qt./2.8-L) Saucepan; gradually add milk, whisking constantly using Silicone Sauce Whisk. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.
  3. To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.
6 servings
Nutrients per serving:
Calories 500, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 68 g, Fiber 3 g, Protein 24 g
© 2011 The Pampered Chef used under license.

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