Spinach Macaroni and Cheese

(makes 4 servings)

Ingredients:

• 1⅓ cups whole grain elbow macaroni
• 1 package (12 ounces) frozen winter squash puree, thawed
• 1 cup 2-percent evaporated milk
• ¼ cup shredded Monterey Jack cheese
• ⅔ cup shredded reduced-fat sharp Cheddar cheese
• 2 teaspoons brown mustard
• ½ teaspoon coarse salt
• ⅛ teaspoon ground black pepper
• ¼ cup reduced-fat sour cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 tablespoon panko bread crumbs

Preparation:

• Preheat oven to 350 degrees F. Coat an 8" x 8" baking pan with cooking spray.
• Bring medium pot of water to a boil. Add macaroni and cook according to package directions. Drain and return to cooking pot.
• Combine squash puree and evaporated milk in medium-size saucepan while macaroni is cooking. Whisk until smooth and bring to a simmer over medium heat. Cook, stirring occasionally, 6 min, or until mixture thickens.
• Remove from heat and stir in cheese, mustard, salt, and pepper. Mix until cheeses are melted. Stir in sour cream and spinach.
• Add spinach-cheese mixture to macaroni and mix well, breaking up any clumps of spinach. Transfer macaroni mixture to prepared baking pan, spreading it evenly. Sprinkle with panko.
• Bake 15-20 min, or until crispy on top and bubbling. Let cool 5 min before cutting into 4 squares.

Make 4 Servings:

Weight loss recipes Amount Per Serving : 330 Calories, 20 g Protein, 46 g Carbohydrates, 7 g Dietary Fiber, 10 g Fat, 5 g Saturated Fat, 580 mg Sodium