Sneaky Squash Mac and Cheese recipe

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Ingredients

1 (16 ounce) package elbow macaroni
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 cup mashed, cooked butternut squash
salt and ground black pepper to taste

Nutrition Info

280.7 calories
carbohydrate: 46.5 g
cholesterol: 15.1 mg
fat: 6.1 g
fiber: 2 g
protein: 9.2 g
saturatedFat: 3.5 g
servingSize: -
sodium: 53 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  2. While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk together, making a roux, cook for 1 minute. Add milk, 1/2 cup at a time, whisking constantly until incorporated. Cook and whisk until sauce is thick and creamy, 3 to 5 minutes. Add squash and season with salt and pepper. Mix well and cook until heated through, about 5 minutes.

  3. Drain pasta and add to sauce. Serve hot.

Recipe Yield

8 servings

Recipe Note

This is a delicious mac and cheese recipe that everyone will love (even the pickiest of eaters, because they all live at my house!) This has butternut squash and no cheese! The result is a melt-in-your-mouth, slightly sweet, good-for-you, kid-pleasing mac and cheese!

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