Healthy Mac and Cheese

45 minutes Serves: 6 Ingredients • 12 ounces pasta shells* • 1 (15-ounce) can of butternut squash puree • 1 teaspoon olive oil • 1 cup of 1% lowfat milk • 3 ounces of cheddar cheese, grated • ½ cup grated part skim mozzarella cheese • ¼ cup grated Parmesan cheese • 1 large red bell pepper, chopped • 1 medium onion, chopped • 1 teaspoon crushed red pepper • 1 teaspoon cumin • 1 teaspoon ground mustard • 2 cups cooked broccoli (fresh or frozen) *for more fiber and protein substitute regular pasta for whole wheat* Directions 1. Cook pasta according to directions on box. Set aside. 2. In a medium sauce pan, heat the olive oil and add the squash and milk over medium heat. Add chopped bell pepper and onion. Stir often and cook the mixture until simmering. 3. Reduce the heat to low and add the cheddar, mozzarella, and parmesan cheeses as well as the crushed red pepper, cumin, and mustard. Once cheese has melted, remove pan from heat. 4. Add the pasta to the cheese sauce and toss well. Mix in the broccoli at the end. Nutrition Content: Per serving (about 1½ cups): 380 calories, 10 g fat, 4.5 g saturated fat, 57 g carbohydrate, 5 g fiber, 18 g protein, 240 mg sodium, 310 mg calcium (31 % daily need)*For an extra fiber boost, use whole wheat pasta.