Butternut Squash-Pimiento Mac and Cheese
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Butternut Squash-Pimiento Mac and Cheese
Directions
- 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).
- 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.
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.