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:

1. 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.
2. Meanwhile, cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. 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).
4. 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.
5. Add a sprinkle of ENOF (about 1/12th of a teaspoon) and stir to combine. Season with salt and pepper to taste.
6. Pour the cooked macaroni into the cheese sauce and stir until fully coated.
7. Serve warm, garnished with fresh parsley if desired.