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Butternut Mac & Cheese

Butternut Mac & Cheese

Ingredients:

  • Butternut Squash: Roasted or steamed.
  • Cream cheese: Some recipes use butter and flour to make a creamy sauce, I prefer to use cream cheese and skip that step!
  • Cheddar cheese: I like using sharp cheddar, but a mild-tasting version will also work. If you would like it cheesier, you can also add some parmesan cheese to the mix.
  • Olive oil: For added healthy fats.
  • Short-cut pasta of your choice: I like using Elbows, but any compact pasta shape will work.
  • Seasoning: Salt, garlic powder, and onion powder.

How to make:

  1. Roast/Steam about 1 cup squash – or use canned (we will use ½ cup mashed in this recipe for 2 servings).
  2. Bring some water to a boil and cook your favorite short-cut pasta.
  3. Add the mashed squash, cream cheese, and olive oil to a saucepan over medium heat.
  4. Stir until smooth.
  5. Add the cheddar cheese and mix until melted.
  6. Mix the sauce with the drained cooked pasta.

 

 

Storage instructions:

  • Fridge: You can store the mac & cheese in the fridge for up to 3 days. When reheating, add a splash of milk or more cheese.
  • Freezer: Freeze for up to 3 months. I like using baby food jars, as they are the ideal portion for a meal. Defrost overnight in the fridge or microwave. When microwaving from frozen, if using glass jars, I like to place them in a bowl with water.

Serving suggestions/substitutes:

  • Butternut squash puree: You can replace it with carrot puree for similar results both in color and consistency (make sure the carrots are soft).
  • Cream cheese: If you don’t want cream cheese, you can make bechamel sauce instead. This will result in the same creaminess. Simply add the olive oil to a pan with 1 tbsp all-purpose flour and a splash of your milk of choice. When creamy, add the squash puree and continue with the recipe steps.
  • Cheddar cheese: I don’t recommend any replacements, as this is what gives this dish the classic mac and cheese flavor. You can add more cheese if you desire—there is no limit!

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