Here’s a must for mac ‘n’ cheese fans, rich and sensitive with a little of healthy winter squash puree (canned or iced is convenient). Kids can help to make them by fitted the muffin mugs with paper liners, calculating the cheese and sprinkling the tops of the muffins with Parmesan.
- 8 ounces (2 cups) elbow macaroni
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2/3 cup low-fat (1%) milk
- 1 1/2 glass shredded Cheddar cheese
- 3 ounces fresh goat cheese
- 1 1/4 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1 cup acorn or butternut squash puree
- 1 large egg, beaten
- 2 tablespoons finely grated Parmesan cheese
Preheat oven to 375°F. Make macaroni regarding to bundle directions until just sensitive. Drain perfectly.
On the other hand, melt butter in medium saucepan over medium high temperature. Mix in flour; make, stirring constantly, for 1 minute. Gradually stir in dairy. Bring to a simmer and prepare, stirring constantly, until mix thickens. Mix in Cheddar cheese, goat cheese, mustard and sodium; lower high temperature to medium low and mix until cheese is melted. Remove from heat and stir in squash puree. Stir in egg. Pour cheese combination over macaroni and stir until coated.
Collection a 12-cup muffin pan with paper liners and spoon macaroni combination into liners. Sprinkle tops with Parmesan and bake until lightly browned and crispy on top, about 25 minutes. Cool muffins in the pans for 10 minutes. Eat warm or room temp, or remove from the pan, cool on a rack, and refrigerate for up to 3 days.
Per Serving: 180 calories (80 from fat), 8g total fat, 5g saturated fat, 35mg cholesterol, 250mg sodium, 17g carbohydrates, (1 g soluble fiber, 2g sugars), 9g protein.