Description
Kid approved, veggie packed and delicious!
Ingredients
Scale
For the Butternut Squash Sauce:
- 1 (15 oz) Can of Butternut Squash puree
- 1/4 Cup Whole Milk
- 1/4 Cup Vegetable broth
- 1/4 teaspoon Nutmeg
- Salt and pepper to taste
For the Mac and Cheese:
- 12 oz. Elbow macaroni
- 1 Cup Sharp Cheddar cheese, shredded
- 1/2 Cup Gruyère cheese, shredded
- 1/4 Cup Cream cheese
- 1/4 Cup Parmesan cheese, grated
- Chopped fresh parsley for garnish (optional)
EQUIPMENT I USED:
- 2 qt saucepan (for macaroni)
- 1 qt saucepan (for sauce)
- Kitchen gadgets (cheese grater, measuring cups, whisk etc.)
Instructions
Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Butternut Squash Sauce:
- In a saucepan over low heat, combine the canned butternut squash puree, milk, vegetable broth, nutmeg, salt, and pepper.
- Stir until the mixture is smooth and heated through.
Combine Sauce and Pasta:
- Add the cooked pasta to the saucepan with the butternut squash mixture.
- Stir in the cheddar cheese, Gruyère cheese, cream cheese, and grated Parmesan cheese.
- Stir continuously until the cheese is fully melted, and the sauce is creamy. If the sauce appears too thick, you can add a bit more milk to reach your desired consistency.
- Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 1
- Calories: 275-400
- Sugar: 2-3 gr
- Sodium: 240-360 mg
- Fat: 15-22 gr
- Saturated Fat: 9-14 gr
- Carbohydrates: 30-35 gr
- Fiber: 2-3 gr
- Protein: 10-15 gr
- Cholesterol: 40-50 mg
