Recipe: Butternut Squash Mac & Cheese

This butternut squash mac and cheese blends butternut squash, cauliflower, and carrots right into the creamy cheese sauce for a boost of veggies in every bite. Use your family’s favorite pasta shape and enjoy a cozy, kid-friendly dish that’s both nutritious and comforting.

Yield: 8 servings 

Ingredients:

• ½ cup frozen cauliflower florets

• ½ cup frozen diced carrots 

• 1 cup frozen diced butternut squash

• 1 cup milk

• 1½ cup shredded cheddar cheese

• 6 tablespoons butter, melted, separated 

• Salt and pepper to taste 

• ½ teaspoon garlic powder

• 16 ounces favorite pasta (sub GF pasta if needed)

• ½ cup panko breadcrumbs
  

Method:

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. Add the cauliflower, carrots and butternut squash and cook for about 10 minutes or until soft when poked with a fork. 

Meanwhile, make the breadcrumb mixture. Place breadcrumbs, 2 tablespoons melted butter, salt and pepper into a small bowl. Mix until well combined.

Use a large slotted spoon to transfer the veggies to a blender, draining off all the liquid. Add the milk, cheese, 4 tablespoons melted butter, salt, pepper and garlic powder to the blender with the veggies and puree until completely smooth.

Meanwhile, bring the water back to a boil and cook the pasta until al dente. Drain and return to the pot. Stir in the cheese sauce, season to taste with additional salt, if needed. Pour into an oven safe dish and top with the breadcrumb mixture. Bake for 15-20 minutes or until the mac and cheese is hot and bubbly, and the breadcrumbs are golden brown.