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I made this recipe for a teething toddler who was getting tired of macaroni and cheese.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
10
Yield:
1 9-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 large pots of lightly salted water to a boil. Add squash cubes to 1 pot; reduce heat to medium-low and simmer until tender, about 20 minutes. Add elbow macaroni to the other pot and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain both.

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  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch casserole dish.

  • Place drained squash in the bowl of a food processor; puree until smooth. Transfer to a large bowl and add cooked macaroni, carrots, sour cream, carrots, Cheddar cheese, and mozzarella cheese. Stir until fully combined. Pour mixture into the prepared dish and sprinkle Italian seasoning on top.

  • Bake uncovered in the preheated oven until golden brown and bubbly, about 40 minutes.

Nutrition Facts

244 calories; protein 9.3g; carbohydrates 36.2g; fat 7.9g; cholesterol 24.1mg; sodium 145mg. Full Nutrition
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