Mac and Cheese with Butternut Squash

With a Garden Salad

  • 20 min
Family Friendly
Vegetarian
High in fiber
High Protein
Low Sodium
How about a scrumptious mac and cheese for dinner tonight? Our veggie-packed version features a creamy cheddar and parmesan sauce and a surprising ingredient: butternut squash! Paired with a healthy green salad, this dish will have your family screaming for more!

Allergens: Dairy, Gluten, Nut, Wheat
Fall mac and cheese with Butternut Squash

Ingredients

200 g
Macaroni
1
Romaine Lettuce Heart(s)
1
French Shallot(s)
1
Carrot(s)
250 g
Diced Butternut Squash
2 tbsp
Butter (not included)
2 tbsp
Unbleached Flour
310 ml
Milk
80 g
Cheddar
30 g
Parmesan
1/2 tsp
Dried Thyme
1 tbsp
Pumpkin Seeds roasted
1 tsp
Cider Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
947 kcal
Total fat
23 g
Saturated Fat
8 g
Sodium
521 mg
Total Carbohydrate
144 g
Fiber
15 g
Sugar
20 g
Proteins
44 g

Instructions

Cook pasta
1

Cook the pasta

Bring a pot of salted water to a boil over medium-high heat. Add the butternut squash, cook for 5-7 minutes, then remove carefully from water while keeping water boiling. Add pasta and cook for 8 minutes, or until pasta is al dente. Drain and set aside.

Prepare ingredients
2

Prepare ingredients

Chop the lettuce and the shallot.

Peel and grate the carrot.

Mash the butternut squash with a fork.

Start the sauce
3

Start the sauce

In a pot over medium-high heat, heat 2 Tbsp of butter (double for 4 ppl.) until melted. While whisking, add flour to form a smooth paste. Still whisking, pour in milk and mix until paste is thoroughly dissolved in milk. Allow milk to heat up and begin to simmer gently for about 5 minutes, just until sauce begins to thicken. Adjust heat to low and allow the sauce to simmer gently for about 1 minute.

Finish sauce
4

Finish sauce

Add the butternut squash and mix well. While continuing to whisk, add cheddar and parmesan, handful by handful, so they melt evenly and slowly.

Mix in the thyme.

Prepare the salad
5

Prepare the salad

In a bowl mix the lettuce, the carrot, the shallot, the pumpkin seeds, the cider vinegar, and 1 Tsp of olive oil (double for 4 ppl.)

Serve
6

Serve

Add drained pasta and fold with cheese sauce until pasta is evenly coated.

Serve with the salad.