Recipe of the Week: Butternut Squash Mac and Cheese

From Everyday Health

• 1 box rigatoni (1 lb.)
• 4 packets 100% Butternut Squash
Green Giant Veggie Blend-Ins
• ½ cup low sodium chicken stock
• ½ cup reduced fat milk
• ½ cup grated white cheddar cheese
• 2 tbl. shredded parmesan cheese
• Pinch of salt
• 1 tsp. black pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. nutmeg
• ¼ cup flat leaf parsley, chopped (optional)
• ¼ cup toasted breadcrumbs (optional)

Bring a large pot of salted water to a boil and add the rigatoni. Cook until tender, about 8-9 minutes.

While the pasta is cooking, in a large sauce pan add the 100% veggie blend-in butternut squash, low
sodium chicken stock, reduced fat milk, grated cheddar cheese,
parmesan, and bring to a boil.

Simmer for 2 minutes and allow the sauce to start to thicken.

Add the salt, pepper, cayenne and grated nutmeg. Turn the heat to low heat, and simmer until the pasta is fully cooked. Stir frequently.
Strain the cooked pasta, and add it to the butternut squash sauce. Mix until the pasta is fully incorporated with the sauce.

Serve into bowls, and garnish with a sprinkle of breadcrumbs and chopped parsley. Enjoy!