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One-Pan Mac 'N' Cheese | Cooking Light

2,284 views · Published 13 January 2016 · 0:36 · Indexed 8 November 2026

Channel: Cooking Light · 2016 · Howto & Style

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We upped the veg in this creamy dish giving you more nutrients and less calories. You'll love just how easy it is to make this one-pan masterpiece. Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can't find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin.

Ingredients
2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

Preparation
1. Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.

2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

4. Add pasta; cover, ­reduce heat, and ­simmer 5 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

5. Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Nutritional Information
CAL 339; FAT 10g; CARB 45g; SODIUM 566mg 

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