Brunch

Butternut squash mac and cheese is for Lunch.

Butternut squash mac and cheese takes 35 minutes to prepare.

Butternut squash mac and cheese takes 25 minutes to cook.

Butternut squash mac and cheese makes 6 servings.

The ingredients for Butternut squash mac and cheese are:

1 serving Barilla Plus Elbow pasta(1 Cup cooked)
2 1tsp Coconut Oil
0.19 cup Flour - Gold medal all purpose flour
2 cup Milk, 2%, with added nonfat milk solids, without added vit A
1 cup, cubes Butternut Squash
1 tbsp Rosemary
1 tsp Salt
1 tsp Pepper, black
2 cup Kraft 2% Shredded Cheddar Cheese
0.25 cup Breadcrumbs - Ian's Whole Wheat Panko (by KNDJP21)

Here is how you make Butternut squash mac and cheese:

1. Preheat oven to 400?F.2. Cook pasta according to package instructions. Drain and set aside.3. Melt coconut oil or butter in a large skillet over medium heat.4. Once melted, stir in flour and nutmeg and continue stirring for a few minutes.5. Add in milk, turning heat to high and bringing to a boil while constantly stirring. Continue to boil until sauce has thickened.6. Set heat to low and gently stir in the butternut squash pur?e.7. Add in the rosemary and then take skillet off heat8. Combine sauce with cooked pasta. Season with salt and pepper.9. Grease a bread pan or casserole dish. Pour half of the noodles into the pan. Sprinkle half of the shredded cheese over the noodles. Add the remaining noodles and top with the rest of the cheese. Sprinkle breadcrumbs on top.10. Bake for 25-30 minutes. Sprinkle more rosemary or parsley on top to garnish. Serve warm.

The nutritional information for Butternut squash mac and cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 239.5

• Total Fat: 11.5 g
• Cholesterol: 33.3 mg
• Sodium: 752.3 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.3 g
• Protein: 15.5 g

Butternut squash mac and cheese is Italian cuisine.

The dietary needs meet for Butternut squash mac and cheese is Vegetarian