Servings: 8

Weight Watcher Smart Points: 12

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Ready In: 25 Minutes


  • 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


  1. 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
  2. Whisk in flour and cook for 1-2 minutes whisking frequently.Pour in milk, broth, dry mustard, smoked paprika, salt and pepper
  3. Bring to a boil then reduce to low
  4. Whisk constantly until sauce begins to thicken.Stir in winter squash and shredded cheese
  5. Mix until melted, about 2-3 minutes
  6. Check for seasoning and adjust accordingly.Add reserved shells to the pot and stir until noodles are evenly coated.Serve immediately.

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