Butternut Squash Mac and Cheese
This pasta dish is full of fall flavor with rustic butternut squash and a hint of nutmeg sweetness. Butternut Squash Mac and Cheese is creamy and cheesy with a little fall infused.
Servings: 8 Servings
Calories: 387kcal
Ingredients
- 1 lb Butternut Squash peeled, seeded, and cut into 1/2-inch cubes
- 1½ cups Whole Milk
- ½ cup Water
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Nutmeg
- 1 lb Pasta Shells
- 1½ cups Shredded Cheddar Cheese
- ¼ cup Grated Parmesan Cheese
- 2 ounces Cream Cheese
Instructions
- In a large pot bring the butternut squash, milk, water, and salt to a simmer over medium-high heat. Reduce heat to medium, cover, and cook for 20 minutes until the squash is tender. Remove from heat and set aside.
- Bring another large pot of salted water to a boil over high heat and add the pasta shells. Cook until shells are al dente, about 8 minutes. Drain the pasta and set aside.
- Use an immersion blender, or a stand blender working in batches, to puree the butternut squash mixture until smooth. Stir in the pepper and nutmeg. Adde the prepared pasta to the sauce and mix in the cheddar cheese, parmesan, and cream cheese.
Nutrition
Serving: 1.5cup | Calories: 387kcal | Carbohydrates: 52g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 374mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6436IU | Vitamin C: 12mg | Calcium: 285mg | Iron: 1mg