Butternut Squash Mac and Cheese

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can be dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar taste.

Preheat the oven to 350°F (175°C).

Peel and cube the butternut squash.

Boil the butternut squash in salted water until tender, about 15 minutes.

Drain the squash and blend until smooth, adding milk to achieve a creamy consistency.

Cook the macaroni in boiling salted water until al dente, then drain.

In a saucepan, melt butter over medium heat and sauté chopped onion and garlic until translucent.

Stir in flour and cook for 1-2 minutes to create a roux.

Gradually whisk in milk, cooking until thickened, about 5 minutes.

Remove from heat and stir in cheddar cheese, nutmeg, salt, and pepper until melted and smooth.

Combine the macaroni and cheese sauce with the butternut squash puree.

Transfer the mixture to a baking dish and top with bread crumbs and parmesan cheese.

Drizzle with olive oil and bake for 20-25 minutes until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens