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Butternut Squash Mac & Cheese Recipe
Cate1119 shared this over on the NC Baby board, that I stalk frequently. I made it last night and it was delicious. Thought I should share it over here as well!
1 Small butternut squash (about 3 cups) cut into cubes ? I always buy the kind that is precut
1 cup chicken stock
1 ? cups nonfat milk
Pinch of nutmeg, cayenne pepper
? tsp salt and pepper
1 lb elbow macaroni
1 cup cheddar cheese
? cup part-skim ricotta
4T Parm Cheese
2T breadcrumbs
Preheat oven to 375
Combine squash, milk, and stock in medium saucepan; bring to boil over medium heat and then reduce to simmer until squash is tender ? about 20 minutes
Remove from heat and mash contents ? stir in nutmeg, cayenne pepper, salt, pepper ? Stir to combine
Cook noodles until al dente (about 8 minutes)
Drain noodles and transfer to large bowl
Stir in squash mixture, cheddar cheese, ricotta, and 2 T of Parm Cheese
Coat 9in square baking dish (make sure dish is deep) with cooking spray ? pour in mixture and top with breadcrumbs / parm cheese
Cover with foil and bake 20 minutes
Remove Foil and continue to bake until lightly browned and crisp on top ? about 30 minutes.
Re: Butternut Squash Mac & Cheese Recipe
I don't think it tastes squashy at all. And on the baby board there has been talk about tricking kids with this recipe. However, DH did mention that it had some butternut after taste but he still liked it. I'm not really sure what he is talking about, but if you are as much as a squash detective as him then maybe you will taste it at the end.
We added stewed tomatoes to our mac & cheese, so that might help! It is definitely very yummy!