Squasharoni And Cheese Recipe

Name: Squasharoni And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces elbow macaroni; 12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash); 4 tablespoons salted butter (if using unsalted add a few shakes of table salt); 1/4 cup all-purpose flour; 1 teaspoon dry mustard; 1 teaspoon white pepper; 1/2 teaspoon nutmeg; 1 cup milk (I use 2%); 1 cup cream; 1 cup sharp cheddar cheese, shredded

Servings: persons

16 ounces elbow macaroni
12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash)
4 tablespoons salted butter (if using unsalted add a few shakes of table salt)
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup milk (I use 2%)
1 cup cream
1 cup sharp cheddar cheese, shredded

1
Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
2
Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
3
In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
4
To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
5
Incorporate with the flour and dry mustard.
6
Add the milk and cream, and stir together. Raise the heat a little.
7
Add the 1/2 cup of squash puree and fully blend it inches.
8
Blend in the white pepper and nutmeg.
9
Add the shredded cheese gradually, stirring every time, until fully melted inches.
10
Keep stirring on medium-low heat until thickened.
11
Pour over the macaroni and squash in the mixing bowl and mix together.
12
Serve with a fresh parsley spring and enjoy the awesome nutty flavor.

485

kcal

Calories

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 10 ingredients. The key ingredients include: 16 ounces elbow macaroni, 12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash), 4 tablespoons salted butter (if using unsalted add a few shakes of table salt), 1/4 cup all-purpose flour, and more.

Yes, Squasharoni And Cheese falls under the Pasta & Noodles 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.

Squasharoni And Cheese

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