Butternut Squash Macaroni and Cheese
Equipment
- Stove
- Oven
Ingredients
- 1 tbsp butter
- 2 tbsp olive oil light tasting
- 2 cups milk 2%
- 1 tbsp flour all-purpose
- 1 cup cheddar cheese mild, medium, or sharp (according to preference), shredded
- 1 tsp dry mustard
- ¼ tsp black pepper
- 6 oz butternut squah
- ½ lb protein pasta protein, chickpea
- 2 tbsp bread crumbs optional
Instructions
- Pre-heat the oven to 375℉. Coat 6 ramekins with a small cooking spray or a drop of olive oil. Add the diced butternut squash to a sheet pan and toss in 1 tbsp of olive oil. Roast for 15-20 minutes or until the squash is tender. Once the squash is cooked, remove it from the oven, and mash until there are no large lumps.
- Melt the butter with olive oil in a large saucepan over medium heat. Next, whisk in the flour and cook for one minute. This creates a roux, which will thicken the sauce for the macaroni and cheese. Add the ground mustard and let that bloom for 30 seconds.
- Next, add the 2 cups of milk, whisking consistently to avoid lumps. Cook until the sauce begins to thicken slightly. Season with salt and pepper to taste and add the cheddar cheese, stirring until the cheese is melted and everything is fully incorporated. Add the butternut squash mash and stir well.
- While the sauce is cooking, boil your pasta according to package instructions.
- Once the pasta is cooked, add the sauce and stir until well combined. Serve the butternut squash macaroni immediately, or fill each ramekin with a serving and top with a small amount of bread crumbs. Bake in the oven for 20 minutes.
Nutrition
Calories: 342kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 235mg | Fiber: 6g | Sugar: 8g | Iron: 4mg
