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Butternut Squash Macaroni and Cheese
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A healthier, more whole foods based version of a grocery store frozen favorite.

Course: Main Course
Cuisine: American
Keyword: butternut squash mac and cheese
Servings: 6
Calories: 300 kcal
Author: Carrie Gabriel
Ingredients
  • 1 box Banza rigatoni or penne
  • 1 bag Trader Joe's fresh chopped butternut squash
  • 1 cup Trader Joe's raw milk cheddar, grated
  • 1/4 cup Trader Joe's 1000 Day Gouda cheese, grated
  • 1/4 cup Trader Joe's Grana Padano Parmesan, grated
  • 2 cups almond milk ( I used New Barn, you can use whatever you want)
  • 2 tbsp. all-purpose flour
  • 2 tbsp. unsalted Kerrygold butter
  • 1 tsp. Trader Joe's dijon mustard
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. cayenne pepper
Instructions

  1. Preheat the oven to 400F


  2. Place the butternut squash on parchment paper on a baking sheet for 30 minutes (I made the mistake of doing 40, I think 30 would be better)

  3. While that is cooking, grate the cheese into a small bowl.

  4. Cook the box of pasta as directed, drain and place in its own bowl.

  5. Either using a double boiler or something makeshift (like a Pyrex bowl in a pot that has boiling water in it), add the butter. Once that is melted, add the flour and mustard and whisk for a minute.
  6. Next, add the milk to that mixture and whisk until it’s a bit creamy. Then remove it from the heat.
  7. Take the butternut squash out of the oven and mash it or throw it in a blender with a bit of your milk so it is semi puréed but still a little chunky, then add it to the milk. Then add the cheese and about a tsp of each of the spices to the mix. Then stir it all up and pour it over the noodles. Stir gently and pour the mix into a serving dish of your choice.
Nutrition Facts
Butternut Squash Macaroni and Cheese
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.