You’ll love just how easy it is to make this one-pan masterpiece. Increasing the veg in this creamy dish gives you more nutrients and less calories. Butternut squash puree enhances the colour without distracting from the cheesy flavour, and it sneaks in another serving of vegetables. If you don’t like butternut you could use an equal amount of mashed sweet potato or canned unsweetened pumpkin instead.
- 2 centre-cut bacon slices, chopped
- 3 garlic cloves, minced
- 2 cups unsalted chicken stock
- 1 cup 1% low-fat milk
- 1 (10-ounce) package frozen butternut squash puree, thawed
- 10 ounce uncooked large elbow macaroni
- 3 cups chopped broccoli florets
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)
- Heat a large skillet over medium-high heat.
- Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.
- Remove all but 2 teaspoons bacon drippings from pan.
- Add garlic to drippings in pan; sauté 30 seconds.
- Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.
- Add pasta; cover, reduce heat, and simmer 5 minutes, stirring occasionally.
- Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.
- Stir in salt, pepper, and 4 ounces cheese.
- Sprinkle bacon and remaining cheese on top.
- Cover and let it stand for 1 minute before serving.
Serves 6 (serving size: about 1 1/3 cups) – Nutrition Per Serving
Calories: 339; Fat: 10g; Carbohydrate: 45g