Butternut Squash Mac and Cheese
Total TimePrep: 35 min. Bake: 15 min.
Not a keeper. Cheese didn’t melt. It curdled.
I used only half of the pasta called for and frozen instead of fresh butternut squash. The main flavor of the finished dish was that of the butternut squash. I couldn't really taste the cheese. That being said, I did enjoy this recipe and will make it again when I'm craving mac and cheese.
The squash is a great addition to this dish! Plus, it's a great way to use up Thanksgiving leftovers. We omitted the nutmeg and bread crumbs but added bacon-cheddar shredded cheese as a topping. Definitely a repeat recipe!
This was amazing !! my guest loved it . I added a little more nutmeg and some cinnamon - delicious!!
There's another recipe like this on Simply Scratch that uses about the same amount of cheese but makes a 9 x 13 pan with a pound of pasta and butternut puree. I like the yogurt idea on this one and the nutrition information is a big plus. Thanks for sharing
This is now one of my fav mac and cheese recipes! I like to make mac
I saw this in the magazine, realized I had everything on hand and went to my kitchen. I followed the recipe exactly. It was really tasty. Not just a good healthy recipe, but an awesome mac and cheese. I will be making this again tonight. I have a pot roast in the crock pot and some kale for a salad to complete the meal, but my husband would be happy with just the mac and cheese.
This recipe was delicious! Super smooth and fabulous flavor! I'm not quick to give 5*s, but this one deserves it... PLUS it's very simple.