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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 6 |
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No one will guess there's a boost of extra nutrition from butternut squash and nonfat dry milk in this super-creamy crowd-pleaser. I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
14 1/2 ounces ronzoni smart taste rontini pasta |
1/2 cup nonfat dry milk powder |
3 cups 1% low-fat milk |
3 tablespoons butter |
1/4 cup all-purpose flour |
12 ounces frozen butternut squash puree |
8 ounces shredded sharp cheddar cheese (2 cups) |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup crushed whole wheat ritz cracker (18-20 crackers) |
1/4 teaspoon dried thyme |
fresh thyme sprig (optional) |
Directions:
1. Preheat oven to 350. Coat shallow 2-quart baking dish with cooking spray. Cook pasta according to package directions. Drain well; reserve.
2. Meanwhile, whisk dry milk powder into low-fat milk until smooth. In large pot, melt 2 tablespoons butter over medium-low heat. Whisk in flour; cook, whisking constantly, until starting to brown, 2 minutes. Whisk in milk mixture until blended; cook, stirring, until thickened, 2 minutes. Stir in squash until smooth and blended. Stir in cheese, worcestershire sauce, salt and pepper until melted and smooth. Remove from heat.
3. Stir pasta into cheese sauce; transfer to baking dish. Melt remaining 1 tablespoon butter; stir in crackers and dried thyme. Sprinkle over pasta mixture. Bake until bubbly and golden brown, about 15 minutes. If desired, garnish with thyme sprigs.
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