Butternut Squash Mac & Cheese - Chatelaine Mag.

Name: Butternut Squash Mac & Cheese - Chatelaine Mag. Recipe
Yield: 6
Ingredients: 2 C Macaroni - boil until el dente; 3 C Butternut Squash - diced; 1 T Olive Oil - toss squash and bake at 400 on a baking sheet until tender; 1 C shredded aged white cheddar; 1 C shredded gruyere; 1 C shredded part skim mozzerella; 2 T butter - melt in sauce pan; 1/4 C flour - stir into butter to form rue paste; 2.5 C milk; 1/4 t salt; 1/8 t cayenne (optional); 1/8 t nutmeg; 1 t dijon; 3/4 C Panko; mix dijon salt and spices into milk - add milk SLOWLY to rue paste and stir until sauce thickens.; Mix squash with macaroni.; Pour milk mix over macaroni & squash; Stir in the cheses.; Transfer to 11 x 8 baking tray. Sprinkle Panko Crumbs on top.; Broil until panko is golden; SERVES 6

Number of Servings: 6

Ingredients

2 C Macaroni - boil until el dente3 C Butternut Squash - diced1 T Olive Oil - toss squash and bake at 400 on a baking sheet until tender1 C shredded aged white cheddar1 C shredded gruyere1 C shredded part skim mozzerella2 T butter - melt in sauce pan1/4 C flour - stir into butter to form rue paste2.5 C milk1/4 t salt1/8 t cayenne (optional)1/8 t nutmeg1 t dijon3/4 C Pankomix dijon, salt and spices into milk - add milk SLOWLY to rue paste and stir until sauce thickens.Mix squash with macaroni.Pour milk mix over macaroni & squashStir in the cheses.Transfer to 11 x 8 baking tray. Sprinkle Panko Crumbs on top.Broil until panko is goldenSERVES 6

Directions

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user DOLLYV1.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 518.8
Total Fat: 25.7 g
Cholesterol: 61.6 mg
Sodium: 440.2 mg
Total Carbs: 56.8 g
Dietary Fiber: 7.1 g
Protein: 25.2 g

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