Sneaky Mac 'N Cheese

Name: Sneaky Mac 'N Cheese
Ingredients: 14 1/2 ounces ronzoni smart taste rontini pasta; 1/2 cup nonfat dry milk powder; 3 cups 1% low-fat milk; 3 tablespoons butter; 1/4 cup all-purpose flour; 12 ounces frozen butternut squash puree; 8 ounces shredded sharp cheddar cheese (2 cups); 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup crushed whole wheat Ritz cracker (18-20 crackers); 1/4 teaspoon dried thyme; fresh thyme sprig (optional)

13 ingredients

3 steps

Ingredients

14 1/2 ounces ronzoni smart taste rontini pasta
1/2 cup nonfat dry milk powder
3 cups 1% low-fat milk
3 tablespoons butter
1/4 cup all-purpose flour
12 ounces frozen butternut squash puree
8 ounces shredded sharp cheddar cheese (2 cups)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup crushed whole wheat Ritz cracker (18-20 crackers)
1/4 teaspoon dried thyme
fresh thyme sprig (optional)

Directions

1

Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
2

Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat.
3

Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.