POINTS® Value |  5
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

side dishes | Think all mac and cheeses are loaded with fat and calories? They’re not: This one uses pureed winter squash for its body and fat-free richness.

6 oz uncooked macaroni, elbow (about 1 1/2 cups)
1 tsp table salt
12 oz cooked winter squash, frozen, thawed
5 oz fat-free evaporated milk
1/3 cup low-fat shredded cheddar cheese
4 oz chopped green chilies, canned, drained
1 cup plum tomato(es), seeded, diced
1/2 tsp table salt
1 1/2 Tbsp cilantro, chopped
1/4 cup salsa

Instructions


1. Cook macaroni in a large pot of lightly salted water (use about 1 teaspoon) as per package directions.
2. Meanwhile, in a medium saucepan, bring squash and milk to a gentle simmer. Stir in cheese, chilies, tomato and 1/2 teaspoon of salt; heat until cheese melts.
3. Drain macaroni. Return noodles to pot and toss with cheese sauce and cilantro. Divide into 4 portions and top each serving with salsa. Yields about 1 1/4 cups of macaroni and 1 tablespoon of salsa per serving.