Butternut Squash Mac n' 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.

Roast the butternut squashes by cutting off the ends, slicing them in half, and scraping out the seeds.

Drizzle olive oil and sprinkle salt on the squash, placing them face down on a sheet pan.

Roast in a 350-degree oven until tender.

Once roasted, scoop out the squash and puree it in a food processor until smooth.

In a bowl, mix panko breadcrumbs with 3 tablespoons of melted butter, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and chopped fresh rosemary.

Prepare a roux by melting 1/4 cup unsalted butter in a pan, then whisk in 1/4 cup flour until combined.

Gradually add 3 cups of milk to the roux, whisking continuously until thickened.

Stir in about 1 to 1.5 cups of the butternut squash puree into the sauce, mixing gently to combine.

Add 3 cups of sharp cheddar cheese gradually, stirring until melted and smooth, checking for seasoning as you go.

Cook 1 pound of rigatoni pasta in salted water until al dente, then drain and mix with the cheese and squash sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens