Butternut Squash Mac and Cheese Recipe
Enjoy the best of fall flavors with this Butternut Squash Mac and Cheese. A delicious and healthy alternative to traditional baked mac and cheese, even the pickiest eaters will enjoy.
Servings: 8 servings
Ingredients
- 1 butternut squash peeled, seeded and cubed
- 4 cups milk cow, goat, almond soy (more if it's too thick)
- 1 cup ricotta cheese full fat or low fat
- 1 tablespoon all purpose flour
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups cheddar cheese shredded
- 1 cup Parmigiano Reggiano cheese finely shredded
- 1 large head of cauliflower finely chopped
- 1 pound pasta
- 1 cup Italian breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- In a large saucepan combine the squash and milk. Slowly bring to a boil over medium-high heat, making sure not to burn the milk. Reduce heat to medium-low and simmer until squash is tender, approximately 25-30 minutes. Remove from heat.
- Blend the milk and squash in a blender or food processor and return to pot. Over low heat whisk in the flour and then the ricotta cheese. Once fully incorporated, add the salt, pepper, 2 cups of cheddar cheese and 1/2 of the Parmigiano Reggiano cheese. Stir.
- In a large stock pot, cook the pasta and cauliflower according to package directions. Be careful not to overcook your pasta. Drain well.
- Return the pasta and cauliflower back to the stock pot and add the cheese. Give it a quick mix and taste for salt and pepper.
- Lightly grease a large casserole dish (or dutch oven) and carefully pour in your butternut squash mac n cheese. Sprinkle with the Italian breadcrumbs and remaining 1/2 cup of Parmigiano Reggiano. Bake for 30 minutes or until brown and bubbly.
Notes
If you don't like ricotta cheese, feel free to omit that from the recipe. I had some sitting in the refrigerator, so I figured, why not?
Nutrition
Calories: 575kcal | Carbohydrates: 72g | Protein: 29g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1245mg | Potassium: 793mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10760IU | Vitamin C: 26.6mg | Calcium: 652mg | Iron: 2.7mg
