12 servings (1 muffin cup per serving)
You can dig into these healthy Mac ’n’ Cheese Muffin Cups and feel good about it—even if you’re watching the fat and salt in your diet. These treats cut back on fat by using low-fat and fat-free dairy products. Vitamin A-rich butternut squash enhances the creamy texture of the sauce. A bonus: When mac ’n’ cheese is baked in muffin cups, it’s easier to control portion size.
Ingredients:
½ pound whole-grain elbow macaroni (½ box)
1 12-ounce package frozen pureed butternut squash
1 cup fat-free milk
1 cup low-fat shredded cheddar cheese
¼ cup part-skim ricotta cheese
¾ teaspoon mustard powder
½ teaspoon paprika
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
2 tablespoons panko breadcrumbs
2 tablespoons Parmesan cheese
1 tablespoon parsley, chopped
Directions:
- Cook macaroni according to package directions. Drain and set aside.
- Preheat oven to 400° F. Using a muffin pan, line 12 muffin cups with foil liners and spray the liners with cooking spray. Set aside.
- Add frozen squash and milk to a large saucepan and cook over low heat, stirring occasionally, until squash is defrosted and smooth. Bring sauce to a simmer.
- Remove sauce from heat and stir in cheddar, ricotta, mustard powder, paprika, black and cayenne pepper and salt. Add in cooked macaroni and stir to combine. Portion into muffin cups.
- In a small bowl, combine breadcrumbs, Parmesan cheese and parsley. Sprinkle mixture over macaroni and cheese. Bake for 12–15 minutes, then broil for 2 minutes until tops are golden brown.