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Macaroni and cheese with roasted butternut squash
CHATELAINE13Ingredients
35Minutes
460Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 cups butternut squash (peeled, finely diced, about 400 g)
- 1 tsp. olive oil
- 2 cups macaroni pasta (dry elbow)
- 2 Tbsp. butter
- 1/4 cup all purpose flour
- 2 1/2 cups 2% milk
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper (optional)
- 1 cup white cheddar (grated, preferably aged)
- 1 cup light mozzarella (grated)
- 1/2 cup grated Gruyère
- 1/3 cup panko bread crumbs
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium500mg21% |
| Potassium570mg16% |
| Protein22g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A160% |
| Vitamin C25% |
| Calcium60% |
| Iron15% |
* 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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