Butternut Squash Mac and Cheese
Ingredients
The pasta
The sauce
-
2
tbsp
butter
-
2
pieces
shallots, finely diced
-
2
cloves
garlic
-
4
cups
butternut squash
-
½
tsp
salt
-
½
tsp
pepper
-
½
tsp
mustard powder
-
¼
tsp
nutmeg
-
pinch
cayenne
-
1¾
cups
chicken broth
-
1
cup
milk
-
1½
cups
shredded cheddar cheese
-
1
cup
shredded gouda
-
½
cup
grated parmesan cheese
Instructions
- 1. Boil salted water in a large pot and cook the noodles according to package instructions. Drain and set aside.
- 2. In the same pot, melt butter over medium-high heat and add shallots. Cook for two minutes, then add garlic and butternut squash.
- 3. Stir in salt, pepper, mustard powder, nutmeg, and cayenne. Pour in chicken broth and bring to a boil. Cook until butternut squash is tender, about 8-10 minutes.
- 4. Blend the mixture until smooth using a blender or immersion blender.
- 5. Reduce heat to medium-low, then stir in milk and all cheeses. Whisk until blended and cheese has melted.
- 6. Add the cooked noodles to the sauce and toss until evenly coated.
- 7. Serve topped with additional parmesan cheese.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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