SQUASH MAC AND CHEESE
This mighty mac and cheese might look like all other mac and cheeses, but it has a surprising and delicious ingredient.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 3
Steps:
- Make macaroni and cheese dinner as directed on box--except stir in squash purée with the milk.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 1 g
SNEAKY SQUASH MAC AND CHEESE
This is a delicious mac and cheese recipe that everyone will love (even the pickiest of eaters, because they all live at my house!) This has butternut squash and no cheese! The result is a melt-in-your-mouth, slightly sweet, good-for-you, kid-pleasing mac and cheese!
Provided by Jennifer Wechs Fedder
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk together, making a roux; cook for 1 minute. Add milk, 1/2 cup at a time, whisking constantly until incorporated. Cook and whisk until sauce is thick and creamy, 3 to 5 minutes. Add squash and season with salt and pepper. Mix well and cook until heated through, about 5 minutes.
- Drain pasta and add to sauce. Serve hot.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 46.5 g, Cholesterol 15.1 mg, Fat 6.1 g, Fiber 2 g, Protein 9.2 g, SaturatedFat 3.5 g, Sodium 53 mg, Sugar 3.7 g
BUTTERNUT SQUASH MAC AND CHEESE
I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.
Provided by bwayfreak3
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash, cut-side down, on a baking sheet.
- Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
- Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
- Bake in the preheated oven until bread crumbs are golden, about 10 minutes.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g
ROASTED SQUASH SHELLS AND CHEESE
Steps:
- Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.
- Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.
MAC 'N CHEESE STUFFED SQUASH
Pretty much everyone likes stuffed squash. And here's another truth: Even more people like it when the stuffing is creamy mac and cheese!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Brush cut sides of squash halves with dressing; place, cut sides down, on parchment-covered rimmed baking sheet. Bake 25 min. or until tender.
- Meanwhile, prepare Dinners in large saucepan as directed on package. While Macaroni is cooking, crumble sausage into medium skillet; cook until done, stirring occasionally. Drain. Reserve 8 small sage leaves for garnish; chop remaining sage leaves.
- Scrape pulp from squash halves into large bowl, leaving 1/4-inch-thick shells. Add Dinners, sausage, chopped sage and apples to squash; mix well. Spoon into squash shells; top with shredded cheese.
- Bake 10 min. or until filling is heated through and cheese is melted. Garnish with reserved sage leaves.
Nutrition Facts : Calories 550, Fat 24 g, SaturatedFat 7 g, TransFat 4 g, Cholesterol 45 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
LOW FAT MAC AND FOUR CHEESE (WITH SQUASH) - HEALTHY!
Satisfies that Mac & Cheese craving without the calories (plus you get some veggies)! Really really tasty - not sure you could fool kids, but it's great to be able to turn such a comfort food into an everyday meal! (by Ellie Krieger)
Provided by mikey ev
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
Nutrition Facts : Calories 386.6, Fat 10.9, SaturatedFat 6.1, Cholesterol 30.5, Sodium 502.2, Carbohydrate 54.1, Fiber 3, Sugar 6, Protein 18.1
MAC-N-CHEESE WITH ZUCCHINI AND SQUASH
Make and share this Mac-N-Cheese With Zucchini and Squash recipe from Food.com.
Provided by Greg R.
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the macaroni per directions until tender.
- Saute the zucchini, squash, onion, and pepper in the oil until tender.
- in a sauce pan on medium heat add the milk and margarine and heat until margarine is melted.
- Cube the Velveeta and add to sauce pan. Stir with wisk until you have cheese sauce.
- Add the macaroni and the sauteed vegetables to your baking dish.
- Mix in the cheese sauce.
- Mix the bread crumbs and the parm and then top the dish with it.
- Bake at 350 for 30 to 45 minutes.
Nutrition Facts : Calories 309.2, Fat 13.8, SaturatedFat 3.9, Cholesterol 14.3, Sodium 415.1, Carbohydrate 34.8, Fiber 2.5, Sugar 4, Protein 11.5
BUTTERNUT SQUASH & SAGE MACARONI CHEESE
There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.
Provided by Good Food team
Time 2h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
- Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
- Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
- Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.
Nutrition Facts : Calories 560 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium
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