Vegetarian

Butternut Squash Mac and Cheese - Chatelaine Mag. takes several minutes to prepare.

Butternut Squash Mac and Cheese - Chatelaine Mag. takes several minutes to cook.

Butternut Squash Mac and Cheese - Chatelaine Mag. makes 6 servings.

The ingredients for Butternut Squash Mac and Cheese - Chatelaine Mag. are:

2 C Macaroni - boil until el dente
3 C Butternut Squash - diced
1 T Olive Oil - toss squash and bake at 400 on a baking sheet until tender
1 C shredded aged white cheddar
1 C shredded gruyere
1 C shredded part skim mozzerella
2 T butter - melt in sauce pan
1/4 C flour - stir into butter to form rue paste
2.5 C milk
1/4 t salt
1/8 t cayenne (optional)
1/8 t nutmeg
1 t dijon
3/4 C Panko
mix dijon, salt and spices into milk - add milk SLOWLY to rue paste and stir until sauce thickens.
Mix squash with macaroni.
Pour milk mix over macaroni & squash
Stir in the cheses.
Transfer to 11 x 8 baking tray. Sprinkle Panko Crumbs on top.
Broil until panko is golden
SERVES 6

Here is how you make Butternut Squash Mac and Cheese - Chatelaine Mag.:

Serving Size: 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user DOLLYV1.

The nutritional information for Butternut Squash Mac and Cheese - Chatelaine Mag. is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 518.8

• Total Fat: 25.7 g
• Cholesterol: 61.6 mg
• Sodium: 440.2 mg
• Total Carbs: 56.8 g
• Dietary Fiber: 7.1 g
• Protein: 25.2 g