Servings: 8
Weight Watcher Smart Points: 12
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Ready In: 25 Minutes
Ingredients
- 1 tablespoon dry mustard
- 2 tablespoons flour
- 2 cups low fat milk
- 2 cups chicken broth - low sodium
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1¾ cups shredded sharp cheddar cheese - low fat
- 1 tablespoon smoked paprika
- 2 tablespoons unsalted butter
- 1 pound whole wheat shells
- 12 ounces cooked winter squash puree - thawed if frozen
Instructions
- Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.In a large pot, melt butter over medium heat
- Whisk in flour and cook for 1-2 minutes whisking frequently.Pour in milk, broth, dry mustard, smoked paprika, salt and pepper
- Bring to a boil then reduce to low
- Whisk constantly until sauce begins to thicken.Stir in winter squash and shredded cheese
- Mix until melted, about 2-3 minutes
- Check for seasoning and adjust accordingly.Add reserved shells to the pot and stir until noodles are evenly coated.Serve immediately.
