Butternut Mac 'n' Cheese Recipe

Posted by
Rate It!
Butternut Mac 'n' Cheese
Add your photo!
Ingredients
9
Count
Nutrition
527
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Squash:.
  2. Preheat oven to 400°F.
  3. Cut squash in half, lengthwise and rub cut side with olive oil.
  4. Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
  5. Scoop out flesh while still warm and break apart with a spoon.
  6. Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
  7. NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy—I think this ratio is ideal because is comes out like mac n’ cheese but there is still a good amount of squash hiding in there -.
  8. Cook macaroni in salted water.
  9. Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
  10. Sauce:.
  11. In a saucepan, melt the butter on MEDIUM heat until shimmery.
  12. Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
  13. Stir in the flour and mix well.
  14. A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
  15. Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
  16. Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
  17. COMBINE.
  18. In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
  19. Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
  20. Transfer to a greased baking dish.
  21. If you like, sprinkle the top with pimento or paprika.
  22. If making ahead, let cool to room temperature, cover and refrigerate.
  23. BAKE.
  24. Return dish to room temperature.
  25. Bake at 350°F for 30 minutes until hot and bubbly throughout.
  26. To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 526.68 Kcal (2205 kJ)
Calories from fat 252.71 Kcal
% Daily Value*
Total Fat 28.08g 43%
Cholesterol 85.29mg 28%
Sodium 527.52mg 22%
Potassium 512.61mg 11%
Total Carbs 43.12g 14%
Sugars 6.01g 24%
Dietary Fiber 3.18g 13%
Protein 26.17g 52%
Vitamin C 16.7mg 28%
Vitamin A 0.8mg 26%
Iron 2.8mg 15%
Calcium 648.5mg 65%
Amount Per 100 g
Calories 213.35 Kcal (893 kJ)
Calories from fat 102.37 Kcal
% Daily Value*
Total Fat 11.37g 43%
Cholesterol 34.55mg 28%
Sodium 213.69mg 22%
Potassium 207.65mg 11%
Total Carbs 17.47g 14%
Sugars 2.44g 24%
Dietary Fiber 1.29g 13%
Protein 10.6g 52%
Vitamin C 6.8mg 28%
Vitamin A 0.3mg 26%
Iron 1.1mg 15%
Calcium 262.7mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top