Butternut Squash Mac & Cheese

Produce {Stop & Shop}

• Pineapple – $3.49
• Baby Carrots (2) – 3/$5
• Corn on the cob – $0.40/each
• Red Grapes – $2.99/lb
• Strawberries 2lb carton – $5.89
• Blackberries – $2.99
• Frozen Corn – $1.25
• Bird’s Eye Frozen Garlic Cauliflower – $2
• Bird’s Eye Frozen Asian Veggie Medley – $2

Meat and Dairy {Stop & Shop}

• Sharp Cheddar Cheese – $2.50
• Ground Beef – $4.35
• Light Cream Cheese – 3/$5
• Skim Milk – $2.50
• Turkey Hotdogs – $1.49
• Ground Turkey – $3
• Deli Bologna (3/4 lb) – $2.69

Other {Stop & Shop}

• Calise Sub Rolls – $2.79
• Dial Hand Soap Refill – $3.50
• Jello (assorted flavors) – 4/$3
• Apple Cider Vinegar – $1.79
• Whole Wheat Pasta (assorted kinds) – $1/each
• Vlasic Kosher Dill Spear Pickles – $2
• Bird’s Eye Steamfresh Rice – $2
• High-Fiber Flour Tortillas – $2
• Chicken Broth (4 cans) – $0.83/each
• Beef Broth (2 cans) – $0.83/each
• Black Beans (3 bags) – $1.25/each
• Rotel diced tomatoes (3 cans) – $1/each
• Fat-Free Refried Beans – $1.59

“Other” Total = $36.40

Grocery Trip Total = $101.03 

(including un-pictured 1/2 lb Tilapia fillet, 1/2 lb American cheese, evaporated milk from Shaw’s)

Ughhh, I definitely went over budget this week (my budget is $75/week). It’s so hard! Especially because I forgot my calculator at home. I usually add up everything as I’m walking around so that if I’m over budget at the end, I can put unnecessary stuff back. I don’t like using the calculator on my phone because I have my grocery list on the phone – I can’t use both at the same time or I’d be ramming my cart into people and food all over the place! (I’m not a very graceful multi-tasker )

When I got home from the grocery store, I made myself a huge dinner of butternut squash mac ‘n’ cheese! It was so yummy. I’ll admit it… it looks kinda really gross. But I swear it tastes awesome! Even Brent loved it (that’s the true test of a recipe)!

Butternut Squash Mac ‘n’ Cheese

(original recipe)

Ingredients (serves three):

10 oz. whole wheat shell pasta

1 (16 oz.) package frozen butternut squash

1/2 cup evaporated fat-free milk

1 oz. light/fat-free cream cheese

3/4 cup reduced-fat shredded sharp cheddar cheese

Salt and pepper

1/4-1/2 tsp Cayenne pepper

Directions:

Cook pasta according to package directions; drain and set aside.

Cook butternut squash according to package directions.

Combine cooked butternut squash, evaporated milk, and cream cheese in a blender/food processor until creamy.

If sauce is too thick, add a small amount of water or, preferably, chicken stock.

In the same pot the pasta was cooked in, add the butternut squash sauce.

Add salt, pepper, and spices and stir to combine.

Pour pasta back in the pan, stir to coat with sauce.

Add cheese and stir until fully melted.

Enjoy!

(Calories in 1 serving = 481)