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Prep Time:30 minsTotal Time:30 minsServings:8Yield:10 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:8Yield:10 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswhole-wheat elbow macaroni3tablespoonsunsalted butter3tablespoonsall-purpose flour2teaspoonsDijon mustard4cupslow-sodium chicken broth1(10 ounce) boxfrozen pureed winter squash, thawed slightly2cupshalf-and-half1(8 ounce) packagereduced-fat cream cheese, cubed and softened1 ½cupsshredded Cheddar cheese2teaspoonscornstarch2teaspoonswhite-wine vinegar¼teaspoonground pepperSliced chives for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswhole-wheat elbow macaroni
3tablespoonsunsalted butter
3tablespoonsall-purpose flour
2teaspoonsDijon mustard
4cupslow-sodium chicken broth
1(10 ounce) boxfrozen pureed winter squash, thawed slightly
2cupshalf-and-half
1(8 ounce) packagereduced-fat cream cheese, cubed and softened
1 ½cupsshredded Cheddar cheese
2teaspoonscornstarch
2teaspoonswhite-wine vinegar
¼teaspoonground pepper
Sliced chives for garnish
DirectionsCook macaroni according to package directions. Drain and set aside.Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.Originally appeared: EatingWell Magazine, September 2019
Directions
Cook macaroni according to package directions. Drain and set aside.Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.
Cook macaroni according to package directions. Drain and set aside.
Meanwhile, melt butter in a large pot over medium heat. Add flour and mustard and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.
Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.
Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives, if desired.
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)381Calories26gFat25gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
