3 Cheese Butternut Squash Mac & Cheese

3 Cheese Butternut Squash Mac & Cheese. I loved this Butternut Squash Mac and Cheese. I made this for work and everyone loved it and wanted the recipe. Turn the heat to low and stir in the mashed butternut squash.

3 Cheese Butternut Squash Mac & Cheese Keep stirring until the sauce is nice and hot. Stir in the onions and then the macaroni. Taste and add more salt if needed. You can have 3 Cheese Butternut Squash Mac & Cheese using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 3 Cheese Butternut Squash Mac & Cheese

  1. Prepare 1 of medium butternut squash, peeled and cubed (about 3 cups).
  2. Prepare 2 tsp of olive oil.
  3. Prepare 2 1/2 cup of dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta").
  4. Prepare of For the Sauce.
  5. It's 2 tbsp of butter.
  6. It's 1/4 cup of all purpose flour.
  7. You need 2 1/2 cup of milk.
  8. It's 1 tbsp of dijon mustard.
  9. Prepare 1/2 tsp of salt.
  10. You need 1/2 tsp of white pepper.
  11. You need 1/4 tsp of cayenne pepper (optional for a kick!).
  12. It's 1 1/2 tsp of garlic powder.
  13. Prepare 1/4 tsp of freshly grated nutmeg (or ground nutmeg is fine).
  14. Prepare 1 tbsp of fresh thyme leaves(or dried is fine).
  15. It's 1 cup of Monterey Jack cheese, grated.
  16. You need 1 cup of Smoked Gouda, grated.
  17. It's 1/2 cup of Gruyere cheese, grated.
  18. You need 1/2 cup of panko breadcrumbs.

A few weeks ago I posted this Cauliflower "Mac" and Cheese recipe that swapped out pasta for cauliflower. Today I bring you this guilt-free mac and cheese recipe. Giving you all the comfort of the classic dish, but with an extra heaping of nutrients. Easy creamy butternut squash mac and cheese that is vegan, gluten free, soy free and oil free.

3 Cheese Butternut Squash Mac & Cheese instructions

  1. Preheat oven to 400 °..
  2. Toss squash with olive oil and transfer to a baking sheet. Bake for about 30 minutes, turning halfway through until squash is tender..
  3. Cook pasta according to the package instructions. Usually about 5-7 minutes until al dente depending on the pasta you choose. Drain pasta and set aside..
  4. In a large pot over medium high heat, melt butter. Whisk in the flour. Your flour mixture at this point will be thick, lumpy and dry..
  5. Slowly whisk in the milk a little at a time. Add the dijon mustard and spices. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens..
  6. Add in cheeses, squash and pasta. Stir just enough to coat and cheese is slightly melted..
  7. Pour your mac & cheese into an oven proof baking dish. Top with panko breadcrumbs and bake for 20 minutes. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it. I like to bake mine a little longer until all the cheeses are very melty through the whole dish..

The ultimate, healthy dairy free mac and cheese recipe from scratch! Make your childhood favorite dish into your new favorite meal with this baked mac and cheese recipe. Made with butternut squash, mozzarella, cheddar, muenster and semisoft cheese, this butternut squash mac and cheese is guaranteed to be a hit for adults and kids alike. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble.

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