Butternut Squash Mac And Cheese | How To Make Dinner

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 375°F.

Peel the butternut squash using a vegetable peeler.

Cut the squash in half and scoop out the seeds.

Cut the squash into rough, big chunky cubes.

Chop one onion into large pieces.

Drizzle olive oil over the squash and onion, add a big pinch of salt, and toss to coat evenly.

Spread the squash and onion on a baking tray and roast in the oven for about 25 minutes.

Meanwhile, boil 400 grams of elbow macaroni in salted water until cooked.

After 25 minutes, remove the squash and onion from the oven; they should be cooked but not browned.

In a Vitamix, combine about 1 cup of the cooking water from the noodles, the roasted squash and onions, half a teaspoon of salt, 1 teaspoon of garlic powder, 1 tablespoon of Dijon mustard, grates of nutmeg, 100 grams of cream cheese, and 150 grams of grated cheese.

Blend the mixture until smooth, adding more cooking water if necessary to achieve the desired consistency.

Taste the sauce and adjust seasoning if needed.

Serve the mac and cheese without baking it, opting instead to toast fresh breadcrumbs in a cast-iron pan for topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens