Butternut Squash Mac and Cheese
This easy American pasta dish is ready in about 35 minutes and makes 4 servings. The main ingredients are elbow macaroni, butternut squash and sharp cheddar cheese. The cooking is mostly blending. It is vegetarian. Each serving has about 490 calories and 18 g of protein.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
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Ingredients
For 4 servings
- 350 gelbow macaroni
- 500 gbutternut squash
- 200 gsharp cheddar cheese
- 200 mlwhole milk
- 30 gbutter
- 1 tspDijon mustard
- 2 clovesgarlic
- 1 pinchnutmeg
Instructions
- Peel and dice butternut squash into small cubes. Boil in salted water for 15 minutes until very tender. Drain well.
- Cook elbow macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
- In a blender, combine the cooked butternut squash, whole milk, butter, minced garlic, Dijon mustard, and nutmeg. Blend until silky smooth.
- Pour the squash sauce into a large pot over medium-low heat. Add shredded cheddar cheese and stir until melted and creamy.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated. Season to taste and serve hot.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 18 g
- Fat
- 20 g
- Carbs
- 60 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Meatless Mains
