This is a delicious mac and cheese recipe that everyone will love (even the pickiest of eaters, because they all live at my house!) This has butternut squash and no cheese! The result is a melt-in-your-mouth, slightly sweet, good-for-you, kid-pleasing mac and cheese!

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Recipe Summary test

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

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  • While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk together, making a roux; cook for 1 minute. Add milk, 1/2 cup at a time, whisking constantly until incorporated. Cook and whisk until sauce is thick and creamy, 3 to 5 minutes. Add squash and season with salt and pepper. Mix well and cook until heated through, about 5 minutes.

  • Drain pasta and add to sauce. Serve hot.

Cook's Note:

You can use frozen, thawed butternut squash.

Nutrition Facts

281 calories; protein 9.2g; carbohydrates 46.5g; fat 6.1g; cholesterol 15.1mg; sodium 53mg. Full Nutrition
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