Butternut Squash, Gruyere and White Cheddar Mac and Cheese
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The Chunky Chef · by The Chunky Chef★ 3.7 (3)

Butternut Squash, Gruyere and White Cheddar Mac and Cheese

NUTRITION · PER SERVING65M COOK
CAL 44%·PRO 67%
CARBS 88G40% OF CAL
8G FIBER0G ADDED0G INTRINSIC69G OTHER11G TOTAL SUGAR
FAT 46G47% OF CAL
23G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy mac and cheese enriched with pureed roasted butternut squash and a blend of Gruyere and white cheddar. A sophisticated, comfort-food pasta dish with nutty, savory depth.

mainamericanpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ROASTED BUTTERNUT SQUASH:
  • 1 butternut squash (peeled, seeded and cut into 1 cubes)
  • 3 cloves garlic (minced)
  • 2 Tbsp olive oil
  • Salt and pepper (to taste)
  • BROWNED BUTTER SAGE BREADCRUMBS:
  • 1/3 cup Panko breadcrumbs (one third)
  • 2 Tbsp browned butter
  • 1/2 tsp fresh sage (minced)
  • MAC AND CHEESE:
  • 1 lb pasta (short cut (I used campanelle))
  • 4 Tbsp unsalted butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 2 cups milk (I used whole)
  • 1 cup half-and-half
  • 1/4 tsp nutmeg (preferably freshly ground)
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded white cheddar cheese
  • 1/4 cup grated Parmesan cheese
PREP
20M
SODIUM
708MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.