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Butternut Squash Macaroni and Cheese

<p>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!</p>
8 Servings Recipe By

Ingredients

  • 1 1/2 cups Milk
  • 1 1/4 cups Vegetable Broth/Stock
  • 5 cups peel, dice, and cook Squash, Butternut
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Mustard Seed, Ground
  • 1 cup Gruyere Cheese, Shredded
  • 4 ounces Cheddar Cheese, Shredded
  • 1/3 cups Parmesan Cheese, Grated
  • 9 cups cook Elbows

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 427 Calories
  • 13g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 37mg Cholesterol
  • 490mg Sodium
  • 60g Total Carb
  • 0g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 425 for 20 minutes.

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