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.
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What to serve with
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Weight Watchers Butternut Squash Macaroni and Cheese
- 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.
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