Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a delicious recipe for butternut squash mac and cheese that is husband and kid approved. Just beware of portion control; you'll want seconds and then some. Play around with the recipe, it's fairly forgiving.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 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. Drain.

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  • Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

Cook's Note:

You can use cauliflower instead of butternut squash, though I would increase the amount of shredded cheese for color. You can also use sour cream instead of cottage cheese.

Nutrition Facts

262 calories; protein 11.3g; carbohydrates 44.1g; fat 4.1g; cholesterol 8.5mg; sodium 121.3mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
10/16/2020
No changes made, other than to reduce quantity of servings, but I found this too sweet - even with the addition of salt, pepper, cayenne and nutmeg. Maybe reduce the butternut squash amount and up the cheese. Nice idea, but won’t be in my rotation. Read More