Butternut Squash Mac and Cheese
User Reviews
5.0
237 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
395 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Butternut Squash Mac and Cheese
Report
This Butternut Squash Mac and Cheese is a lightened version of the recipe but with added servings of vegetables and less cheese - it's creamy and comforting!
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Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 small onion diced
- 3-4 cups butternut squash peeled and cubed
- 1 garlic clove minced
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Melt the butter in a large skillet over medium heat. Add the onions and cook until softened, 5 minutes.
- Add the butternut squash, garlic, salt, pepper, mustard powder and cayenne pepper, and cook until the mixture is fragrant, 5 more minutes.
- Add the vegetable broth to the skillet, bring to a boil and cook until the butternut squash is fork tender, about 10 minutes.
- Blend all the ingredients using a hand immersion blender until the sauce is smooth and creamy. Then whisk in the milk until well combined.
- Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine.
Equipments used:
Notes
- This recipe has been updated to use extra cheddar cheese instead of gruyere.
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge, but the consistency is best on the first day.
- Freezing Instructions: You can freeze mac and cheese by placing it in a casserole dish and covering it with foil or placing into a freezer safe container. Thaw it in the fridge before reheating in the oven.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- Use other types of cheese in place of cheddar if you'd prefer.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
42g
(14%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
491mg
(20%)
Potassium
445mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
8019IU
(160%)
Vitamin C
16mg
(18%)
Calcium
364mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 491mg | 20% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8019IU | 160% |
| Vitamin C | 16mg | 18% |
| Calcium | 364mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
237 reviews
Excellent
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