Squash Mac n Cheese

14 oz (1 box) Smart Taste elbow macaroni

1 tsp vegetable oil

2 cloves garlic, minced

1 medium onion (optional)

3 cups cooked, pureed winter squash ( or 2, 12-oz pkgs frozen)

2 cups skim milk

4 cups chopped kale (optional)

6 oz mozzarella, grated, divided

½ cup fat free cottage cheese

>1 teaspoon salt

1 teaspoon powdered mustard

1/8 teaspoon cayenne, white & black pepper

½ cup Panko

Preheat the oven to 375o. Coat a 9 x 13” baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, sauté onion & garlic in veggie oil in large saucepan. Add frozen squash & milk; cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Add kale during last couple minutes over heat and cook until wilted. Remove the pan from heat and stir in 4oz of the mozzarella, cottage cheese, salt, mustard & peppers. Combine cheese mixture & macaroni; transfer to baking dish. 

Combine panko & remaining mozzarella in a bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.     

Makes 10 hearty servings

Per serving: ~ 260 calories, 4 gm fat, 47 gm carbohydrate, 13 gm protein, 6 gm fiber

225 mcg folate, 70% DV Vit C, 47% DV Calcium, 426 mg sodium, 11 mg iron