Butternut Squash Mac 'n’ Cheese
Joy Cho published this recipe on goodhousekeeping.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Canned butternut squash puree infuses this cheesy mac with an earthy sweetness, rounded out by a dash of cayenne and freshly grated nutmeg for a cozy fall dish.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cook pasta per package directions.
Reserve 1/2 cup pasta cooking water before draining.
Meanwhile, heat oil in large skillet on medium.
Add onion and 1/4 teaspoon each salt and pepper; cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
Stir in garlic and cook 1 minute.
Sprinkle with flour and cook, stirring, 1 minute.
Carefully add butternut squash and 1/2 teaspoon salt and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
Whisk in milk and bring to a simmer.
Whisk in cream cheese, cayenne, and nutmeg.
Add 6 ounces Cheddar and Gruyère and stir until melted and smooth.
Remove from heat and toss in pasta.
Add 1 tablespoon pasta water at a time to loosen sauce to desired consistency.
Serve sprinkled with toasted panko and chopped parsley.
Notes
Pasta Swap: Switch out shells for your favorite shape of short pasta, such as rigatoni or farfalle.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 747
- Protein
- 34 g
- Carbs
- 82 g
- Fat
- 32 g
- Fiber
- 6 g
Where the calories come from
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