2 boxes of whole grain mac and cheese
6 cups cooked and diced butternut squash
1/4 cup plus 2 tbsp fat-free milk
1 tbsp plus 1 tsp light whipped butter or light buttery spread
Bring 12 cups water to a boil in a large pot. Stir in macaroni. Stirring occasionally, cook until tender, about 7 minutes.
Meanwhile, place squash in a large, wide, microwave-safe bowl. Add 2 tbsp water, cover, and cook until very soft, about 10 minutes. Drain excess liquid. If needed, re-cover to keep warm.
Drain pasta and return to the pot. Add cheese sauce mix, milk, and butter. Mix well.
Add cooked squash to the pot and stir thoroughly. Enjoy!
Single Serving (about 2 cups): 345 calories, 5g fat, 610mg sodium, 67.5g carbs, 8g fiber, 10.5g sugars, 10g protein