Butternut Squash Mac n Cheese
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Butternut Squash Mac n Cheese
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| Servings |
| 101/4 cup servings |
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Ingredients
- 8ounces Elbow pasta
- 2teaspoons olive oil
- 1 1/2cups butternut squashfresh, cubed
- 1/2Tablespoon butterunsalted
- 1Tabblespoon olive oil
- 3Tablespoons flour
- 3/4cup Milk 1%
- 1/2cup reduced fat Mozzarella Cheese, shredded
- 1/4cup reduced fat cheddar cheese
- 1/4cup Asiago Cheese
- 1/4teaspoon salt
- 1teaspoon pepper
Instructions
- Wash your hands and workspace
- Bring a stockpot of water to boil. Cook pasta according to the package
- Cut your butternut squash into 1-inch pieces.
- In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
- Pour squash into a blender and puree
- In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
- Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
- Pour into a 9×9 glass pan and cook at 350*F for 20 minutes
Recipe Notes
