Butternut Squash-Pimiento Mac and Cheese

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: about 7 cups
  • Prep: 15 mins
  • Slow Cook: 2 hrs 5 mins (high)

Butternut Squash-Pimiento Mac and Cheese

Directions

  1. Using a food processor fitted with a shredding disk or a hand grater, coarsely shred enough squash to measure 2 cups. In a 4- to 5-quart slow cooker combine the 2 cups shredded squash and the next six ingredients (through pepper).
  2. Cover and cook on high for 2 hours, stirring once halfway through cooking. Stir in semisoft cheese; top with American cheese. Cover and cook for 5 minutes more; stir gently to combine. If desired, stir in enough milk to reach desired consistency. If desired, top with parsley.
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Nutrition Facts (Butternut Squash-Pimiento Mac and Cheese)

  • Per serving:
  • 422 kcal ,
  • 15 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 38 mg chol. ,
  • 995 mg sodium ,
  • 53 g carb. ,
  • 6 g fiber ,
  • 5 g sugar ,
  • 18 g pro.
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