Butternut Squash Mac & Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.8
  • Total Fat: 9.8 g
  • Cholesterol: 20.0 mg
  • Sodium: 1,592.0 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 14.3 g

View full nutritional breakdown of Butternut Squash Mac & Cheese calories by ingredient
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Number of Servings: 4


    2 cups of macaroni (elbow or other small pasta shape works best)
    2 cups of milk (if using gluten free pasta such as corn or rice pasta you may need more milk)
    1 cup of cheddar cheese, shredded
    1 12 oz package of frozen pureed butternut squash
    Salt, Pepper, and Paprika to taste
    1 tsp. dry or dijon mustard (optional)


In a large pot combine pasta and milk. Bring to soft boil over medium/high heat. The ratio of pasta to liquid will look off, thatís ok, it will still work. While the pasta is cooking, defrost the butternut squash in the microwave for around 3 minutes. When the pasta is tender, turn off the heat and add the squash, stirring well then add the cheese and mix until melted. Season to taste.
This works well with any type of milk Ė even skim! I actually used the unsweetened coconut milk that comes in the carton which works great and is only 45 calories a cup. Iíve also used corn pasta rather the regular which worked fine as well, it just needs more milk and more time to get soft.

Taken From: Mac's Musings (blog)
Serving Size:†4

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