Dinner

Butternut Cheddar Macaroni and Cheese is for Dinner.

Butternut Cheddar Macaroni and Cheese takes 30 minutes to prepare.

Butternut Cheddar Macaroni and Cheese takes 70 minutes to cook.

Butternut Cheddar Macaroni and Cheese makes 5 servings.

The ingredients for Butternut Cheddar Macaroni and Cheese are:

16 oz Pasta, Barilla Protein Plus Farfalle
1 pound Butternut Squash, peeled, seeded, and diced
1 cup Kitchen Basics Vegetable Cooking Stock, Unsalted (by TRIBOVINE)
1.5 cup Milk, nonfat (skim milk)
Pinch of Nutmeg
Pinch of Cayenne Pepper
Fresh Ground Black Pepper, to taste
4 tbsp Parmesan Cheese, shredded
1/2 cup Ricotta Cheese, part skim milk
2 Tbsp Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1 tsp Extra Virgin Olive Oil
1 cup Sargento Off the Block Extra Sharp Cheddar Cheese (Shredded)

Here is how you make Butternut Cheddar Macaroni and Cheese:

Preheat oven to 375 degrees and coat a 9x9" baking dish with cooking spray.Cook pasta according to directions and drain. While pasta is cooking bring vegetable stock, milk, and squash to boil in a medium saucepan over medium-high heat. Reduce to medium and simmer for 10 minutes or until squash is tender. Remove from heat and mash. Add nutmeg, cayenne, and pepper to taste and mix well.Combine pasta, squash mixture, cheddar, 2 Tbsp parmesan, and ricotta. Pour into prepared baking dish.In small bowl mix together the breadcrumbs, olive oil, and remaining 2 Tbsp of parmesan cheese. Sprinkle over pasta.Cover baking dish with foil and bake for 20 minutes. Remove foil and bake for another 20-40 minutes, until brown and crispy (to your preference).Serving Size:?makes four 2-cup servings

The nutritional information for Butternut Cheddar Macaroni and Cheese is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 522.1

• Total Fat: 12.9 g
• Cholesterol: 12.0 mg
• Sodium: 327.5 mg
• Total Carbs: 101.4 g
• Dietary Fiber: 10.7 g
• Protein: 29.4 g

The dietary needs meet for Butternut Cheddar Macaroni and Cheese is Vegetarian