Recipe courtesy of Cooking Channel
Recipe courtesy of Cooking Channel
Watch how to make this recipe.
Butternut Squash Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 360
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 41 mg
- Sodium
- 464 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 360
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 41 mg
- Sodium
- 464 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and cook the macaroni; drain well.
- Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes.
- Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth.
- Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella.
- Bake until bubbly, about 20 minutes.
