Butternut Squash Mac and Cheese
- 1/2 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 cups milk, divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chopped rosemary
- 1 cup aged white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole wheat breadcrumbs
- This recipe is vegetarian
- Produce
- Butternut squash, medium (1/2)
- Rosemary, fresh (1 tablespoon)
- Cooking & Baking
- Flour (3 tablespoons)
- Kosher salt and pepper (1)
- Nutmeg, ground (1/8 teaspoon)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Elbow macaroni (1/2 pound)
- Bread & Baked Goods
- Breadcrumbs, whole wheat (3/4 cup)
- Dairy
- Butter (2 tablespoons)
- Cheddar cheese, aged white (1 cup)
- Cheddar cheese, sharp (1 cup)
- Milk (2 1/2 cups)
Social Stats
89.5Rating
1-100
1-100
67Tweets
536Facebook
Shares
Shares
124StumbleUpon
Views
Views
4,978PinterestPins
Recipe Stats
Published November 21, 2011 (1 year ago).
319 people saved this recipe.
