Description
A luxurious and nutrient-dense twist on classic macaroni and cheese featuring a silky roasted butternut squash sauce.
Ingredients
Scale
- 1 lb Elbow Macaroni
- 1 medium Butternut Squash, cubed
- 2 cups Sharp White Cheddar, shredded
- 1 cup Gruyere cheese, shredded
- 1.5 cups Whole Milk
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1 tsp smoked paprika
- 2 tbsp Butter
- Salt and pepper to taste
Instructions
- Roast the cubed butternut squash at 400°F until tender.
- Boil pasta in salted water until al dente.
- Sauté onion and garlic in butter until soft.
- Blend roasted squash, aromatics, milk, and spices until smooth.
- Melt shredded cheeses into the warm squash puree.
- Toss the pasta with the cheese sauce and serve.
Notes
High in Vitamin A and C, lower in fat than traditional mac and cheese, kid-friendly vegetable integration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 kcal