Butternut Squash and Three-Cheese Mac Recipe

Name: Butternut Squash and Three-Cheese Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. elbow macaroni; 2 tsp. butter; 1 tsp. vegetable oil; 3 tbsp. flour; 1 1/2 c. chicken broth; 10 oz. butternut squash; 1 c. milk; 1 1/2 c. Fontina cheese; 1 c. Cheddar cheese; 1/2 c. Parmesan cheese; 1/4 tsp. nutmeg; 1/4 tsp. Pepper; 1/4 tsp. cumin; 1/4 c. stuffing mix

Servings: persons

16 oz. elbow macaroni
2 tsp. butter
1 tsp. vegetable oil
3 tbsp. flour
1 1/2 c. chicken broth
10 oz. butternut squash
1 c. milk
1 1/2 c. Fontina cheese
1 c. Cheddar cheese
1/2 c. Parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. Pepper
1/4 tsp. cumin
1/4 c. stuffing mix

1
Preheat oven to 400 degrees F. Mist a 9 x 13 baking dish with cooking spray.
2
Cook pasta according to package directions; drain and set aside.
3
Melt butter with oil in a 3-quart saucepan over medium heat.
4
Stir in flour and cook 2 minutes, until thick.
5
Gradually add broth, whisking until smooth.
6
Stir in squash and milk; cook, stirring, until thickened and smooth.
7
Add cheeses and spices, reserving 1/4 cup Parmesan for topping.
8
Stir until cheese is melted.

1497

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 oz. elbow macaroni, 2 tsp. butter, 1 tsp. vegetable oil, 3 tbsp. flour, and more.

Yes, Butternut Squash and Three-Cheese Mac falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Three-Cheese Mac

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