recipes / Dinner / Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese

Adding butternut squash to macaroni and cheese adds a fun spin to a classic comfort food and makes a perfect fall meal for you and your family!
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Butternut Squash Macaroni and Cheese

Ingredients

  • 1 ½ cups Milk
  • 1 ¼ cups Vegetable Broth/Stock
  • 5 cups peel, dice, and cook Squash, Butternut
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Mustard Seed, Ground
  • 4 ounces Gruyere Cheese
  • 4 ounces Cheddar Cheese, Shredded
  • ⅓ cups Parmesan Cheese, Grated
  • 9 cups cook Elbows

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Peel, seed, cube and steam butternut squash.
  2. Spray indicated number of 8x8 pans with cooking spray.
  3. Heat milk and broth over medium-high heat in a large saucepan. Bring to a boil, being careful not to scald milk.
  4. Add squash, salt, pepper, and dried mustard. Cook for 5 minutes.
  5. Add cheese and stir until combined and warm.
  6. Stir in elbow macaroni and cook until mixture is warm.
  7. Pour into 8x8 pans, cover with foil, and bake at 425 for 20 minutes.

Freezing Directions

Why would I want to freeze this?

  1. Spray indicated number of 8x8 pans with cooking spray.
  2. Heat milk and broth over medium-high heat in a large saucepan. Bring to a boil, being careful not to scald milk.
  3. Add squash, salt, pepper, and dried mustard. Cook for 5 minutes.
  4. Add cheese and stir until combined and warm.
  5. Stir in elbow macaroni and cook until mixture is warm.
  6. Divide among indicated number of pans and cover with foil, label and freeze.

Serving Day Directions

  1. Bake at 425 for 20 minutes.

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