Pinch of Yum · by Lindsay Ostrom★ 4.9
White Cheddar Mac N' Cheese with Squash and Toasted Walnuts
NUTRITION · PER SERVING70M COOK
CAL 27%·PRO 42%
CARBS 92G68% OF CAL
14G FIBER18G SUGAR60G OTHER
FAT 18G30% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy white cheddar pasta with roasted squash puree and toasted walnuts. Healthier comfort food with fall flavors and nutty richness.
mainamericanpasta⚙️ food processor🥧 baking dish🥄 saucepan🌀 blender🔥 ovenvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large kabocha squash (butternut would be good too!)
- salt and pepper
- 1/2 cup toasted walnuts + extra for topping
- 1 lb. whole wheat rotini (or elbow macaroni for more traditional mac n’ cheese)
- 1 large yellow onion, diced
- 1-2 tablespoons butter
- 3 ounces light cream cheese
- 1-2 cups vegetable broth
- 1 cup shredded white cheddar cheese
At a glance
PER SERVING · TIME 70M
CAL 27%·PRO 42%
CARBS 92G68% OF CAL
14G FIBER18G SUGAR60G OTHER
FAT 18G30% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 10m
- Sodium
- 591mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1629mg
- Calcium
- 241mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.