Butternut Squash Mac and Cheese

COOKISTRY
9Ingredients
85Minutes
790Calories

Ingredients

US|METRIC
  • butternut squash (Roasted, or pumpkin – about 1 pound)
  • 1 pound pasta (whole-wheat elbow macaroni or other tubular)
  • 2 cups reduced fat milk
  • 4 ounces extra sharp cheddar (grated, about 1 1/3 cups)
  • 4 ounces cheeses (Shredded mix of melting, – Mozzarella, Asiago, Fontina, etc.)
  • 1/2 cup part skim ricotta cheese (also cream cheese will do in a pinch)
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan
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    NutritionView More

    790Calories
    Sodium46% DV1110mg
    Fat42% DV27g
    Protein76% DV39g
    Carbs32% DV96g
    Fiber16% DV4g
    Calories790Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol80mg27%
    Sodium1110mg46%
    Potassium650mg19%
    Protein39g76%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber4g16%
    Sugars11g22%
    Vitamin A60%
    Vitamin C10%
    Calcium70%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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