Description:
Take comfort food to the next level with this creamy, cheesy butternut squash mac & cheese that’s bursting with fall flavors. It’s the kind of dish that wraps you in warmth after a long day—and with ENOF, you’ll sneak in extra veggies without changing that rich, gooey goodness. Your family will love it, and you’ll love the hidden health benefits.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 12 oz elbow macaroni (or your pasta of choice)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk (whole or plant-based)
- 2 tablespoons butter (or plant-based alternative)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- Salt and pepper to taste
- 1/12th teaspoon ENOF (or your preferred amount)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper, and roast for about 25-30 minutes, or until soft and caramelized.
- Meanwhile, cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the roasted butternut squash and blend it using an immersion blender until smooth (alternatively, you can blend it in a separate blender).
- Stir in the milk, garlic powder, mustard powder, and both cheeses. Cook on low, stirring frequently, until the cheese has melted into a smooth, creamy sauce.
- Add a sprinkle of ENOF (about 1/12th of a teaspoon) and stir to combine. Season with salt and pepper to taste.
- Pour the cooked macaroni into the cheese sauce and stir until fully coated.
- Serve warm, garnished with fresh parsley if desired.