Weight Watchers Butternut Squash Macaroni and Cheese Recipe
Weight Watchers Butternut Squash Macaroni and Cheese Recipe. A delicious Fall comfort food dinner recipe that’s made with low fat milk, salt, elbow macaroni, dijon mustard, ground nutmeg, onion powder, water, frozen pureed butternut squash, reduced fat shredded cheddar cheese, and chopped chives.
This one pot meal is quick and easy to make, and is ready in just 25 minutes. This is a great dinner option for days when you don’t have time to make an elaborate meal.
I love this dish because it’s a hearty meal that can be made in about an hour. The butternut squash adds a great flavor to the dish. It’s a hearty vegetable with a sweet, nutty flavor. It’s perfect for roasting and can be used in soups and stews too!
Weight Watchers Points
MyWW Points: 7 Blue Plan and 7 Green Plan,
7 WW Freestyle Points and 7 Smart Points.
We have more Weight Watchers Pasta Recipes here,
more Weight Watchers Vegetarian Recipes here,
and more Weight Watchers Comfort Food Recipes here!
We add new recipes almost every day, so check back often!
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
What to serve with
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If you’re interested in seeing the tools and equipment we use in our kitchen, we have them posted here.
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Weight Watchers Butternut Squash Macaroni and Cheese
- 2 cups 1% low-fat milk
- 1 tsp salt
- 10 oz elbow macaroni
- 1 tsp dijon mustard
- pinch ground nutmeg
- ¼ tsp onion powder
- 8 fl oz water
- 1 pkg (10oz) frozen pureed butternut squash cooked
- 4 oz reduced-fat shredded cheddar cheese
- 1 tbsp chopped chives for garnish
- In a Dutch oven, add milk, salt, elbow macaroni, mustard, nutmeg, onion powder, and water.
- Place Dutch oven over medium/high heat.
- Stir continually, and cook approximately 3 minutes, or until it just starts to boil (small bubbles), but don't allow it to boil.
- Reduce heat to low/medium.
- Stir often, and cook approximately 13 – 15 minutes, or until the macaroni is firm to the bite, and the sauce has thickened.
- Add butternut squash and stir to mix for 1 minute.
- Reduce heat to low.
- Take Dutch oven off of heat.
- Add a little reduced-fat shredded cheddar cheese and stir in until melted. Repeat, a little at a time, until all of the cheese has been added and melted.
- To serve, garnish with chopped chives.
You May Also Like:
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!