Healthy Mac and Cheese Cupcakes

U Serves 6 People
P Prep: 00:05
P Cook: 00:25

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 274

Calories from Fat 85

% Daily Values*

Total Fat 9.49

14.60%

Saturated Fat 5.01

25.05%

Polyunsaturated Fat 0.03

Monounsaturated Fat 0.13

Cholesterol 25.00

8.33%

Sodium 482.96

20.12%

Potassium 128.63

Total Carbohydrate 32.42

10.81%

Dietary Fiber 3.12

12.48%

Sugars 2.93

Protein 13.35

Vitamin A 61.58%

Vitamin C 6.54%

Calcium 28.79%

Iron 12.13%

* Nutritional Values are estimated and may vary

³ Description

The ultimate comfort food with a cheesy sauce that you'd never guess is healthy! You need to make this. Now.

² Ingredients

1/2 tsp Salt
1 package (12 oz) Butternut Winter Squash (Frozen)
3.5 serving (serving = 2 oz) Barilla PLUS Elbows Multigrain Pasta
3/4 serving (serving = 1 cup) Swanson 100% Fat Free Chicken Broth (33% Less Sodium)
2 tsp Minced Garlic
0.125 serving (serving = 1/2 cup) Dynasty Panko Bread Crumbs
6 serving (serving = 1/4 cup) Kraft Shredded Colby & Monterey Jack Cheese
3/4 serving (serving = 1 cup) Silk Unsweetened Cashew Milk

q Directions

1. Preheat oven to 375 F. Spray a 6 cup muffin tin with cooking spray.

2. Nuke butternut squash in the microwave for 2 minutes. Add to a large sauce pan with the garlic, chicken broth, and milk. Bring to a boil then simmer for about 10 minutes. Add salt and pepper to taste.

2. Add the cooked pasta to the sauce and toss to coat. Evenly distribute the pasta mixture to the muffin cups. Top with about 1/2 teaspoon panko bread crumb and then bake for about 18-20 minutes. Turn the oven to broil and cook for about 2-3 minutes or until slightly browned. Garnish with chopped parsley.

Recipe Provided by @prettylittlefeast

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