Ingredients
1 lb elbow macaroni
20 ozs butternut squash I went the lazy route and bought the frozen pre-cubed stuff.
2 cups milk Any milk will do. I used soy milk. Whole milk would probably taste the best.
2 cups soft cheese grated, I went with a smoked Fontina that I had to grate myself. Obviously, it would be much easier to buy a bag of pre-grated cheese.
1/2 cup ricotta cheese
1/4 tsp salt
1 tsp dry mustard
1/4 tsp cayenne pepper
4 garlic cloves minced
1/2 cup diced onions
1 cup hard cheese grated, I used a mix of Parmesan, Romano, and Asiago.
1 cup panko breadcrumbs To play up the cupcake nature of this mac and cheese, you could color the panko as I did in my post on panko sprinkles.
1/2 tsp olive oil
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Recipe Instructions
Read the instructions at Cupcake ProjectNutrition Facts
300
calories
7
g fat
6
g sugar
Amount Per Serving (recipe is 10 servings)
Calories 300
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 3g
15%
Trans Fat g
Cholesterol 20mg
7%
Sodium 125mg
5%
Potassium 440mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
12%
Sugars 6g
Protein 11g
22%
Vitamin A
120%
Vitamin C
20%
Calcium
15%
Iron
10%
Weight Watchers Points
PointsPlus: 8SmartPoints: 10
