Macaroni and cheese is a comfort food favorite, but it’s often loaded in calories and fat. Thanks to zesty sharp cheddar, this recipe turns the traditional dish into a mouthwatering, figure-friendly soup.
2 tablespoons Smart Balance Light (or other low-calorie margarine spread)
1/3 cup chopped red onions
4 cloves garlic, minced
1 tablespoon flour
6 cups low-sodium, fat-free chicken broth
3 cups peeled and chopped butternut squash
2/3 cup macaroni
1/3 cup shredded sharp cheddar
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup chopped tomatoes
1. In a large pot or Dutch oven over medium-high heat, melt margarine. Add onions and cook until soft and translucent but not browned. Add garlic and stir until fragrant, about 20 seconds. Add flour and whisk until combined and no flour lumps remain. Pour in broth and bring to a boil. Add butternut squash and cover with a lid on an angle to allow steam to vent. Cook for 15 to 20 minutes, until squash is very soft. Remove from heat.
2. Once cooled slightly, use an immersion blend to puree soup until smooth and creamy. Return to heat, add noodles, and cook until al dente, about 8 to 12 minutes. Add cheese and stir until melted. Remove from heat and add spices, adjusting to your preference. Serve topped with tomatoes.
Nutrition score per serving: 203 calories, 5g fat, 29g carbs, 11g protein