Description
Indulge in the creamy comfort of this Butternut Squash Mac and Cheese, a healthier twist on a classic favorite. Velvety butternut squash sauce coats al dente pasta, creating a rich and satisfying dish perfect for fall.
Ingredients
Scale
Pasta:
- 12 ounces elbow macaroni or pasta of choice
Sauce:
- 2 cups butternut squash, peeled and diced
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Garnish:
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Prepare the Sauce: In a separate saucepan, cook butternut squash until fork-tender. Blend with milk, butter, olive oil, garlic, seasonings, and mustard until smooth.
- Mix Cheese and Pasta: Combine the cheese sauce with cooked pasta, heating through until well combined.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- For extra protein, add cooked chicken or white beans.
- For a vegan version, use plant-based ingredients and olive oil.
- Bake with breadcrumbs for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
