Butternut Squash Mac and Cheese
A creamy twist on classic mac and cheese that incorporates butternut squash for a deliciously lighter and veggie-packed comfort dish.
Ingredients
Main Ingredients
- 1 small Butternut squash, peeled and cubed High in vitamins A and C
- 8 oz Pasta (elbows or shells) Provides energy from carbohydrates
- 2 cups Whole milk Best for creaminess and flavor
- 2 cups Sharp cheddar cheese, shredded Max flavor; rich in calcium and protein
- 4 tbsp Cream cheese Adds to creaminess
- 2 cloves Garlic, minced Wakes up the dish with flavor
- 2 tbsp Butter For richness
- 1/4 tsp Nutmeg (optional) Adds flavor and aids digestion
- to taste Salt and pepper Essential for flavor
Instructions
Preparation
- Boil the pasta in well-salted water. Reserve some pasta water before draining.
- Steam or roast the butternut squash chunks until fork-tender.
- Blend the squash with milk and cream cheese until smooth.
Cooking
- In the same pan, melt butter and add minced garlic until fragrant.
- Pour in the blended squash mixture and stir.
- Gradually add shredded cheese, letting it melt into the sauce.
- Toss in the cooked pasta and add reserved pasta water to achieve desired creaminess.
- Season with nutmeg, salt, and pepper to taste.
- Serve warm, and enjoy!
Notes
You can add extra cream cheese or evaporated milk for creaminess, mix in shredded rotisserie chicken or quinoa for protein, or use smoked paprika for a twist. If making ahead, prepare the squash sauce in advance.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 4gSugar: 5g
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