Butternut Squash Mac & Cheese

September 16, 2014

Creamy Mac & Cheese made with Butternut squash, Gruyere and rosemary. This isn’t your grandma’s mac & cheese but it sure will become a tradition in for your fall menu.

4 cups cubed butternut squash, about 1 ¼ pounds
2 cups macaroni, 8 oz.
1 tablespoon butter
2 shallots, chopped
3 cups low-fat milk, divided
1/3 cup all-purpose flour
2 teaspoons Dijon Mustard
1-2 teaspoons chopped fresh rosemary
¾ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon granulated garlic
6 ounces shredded Gruyere cheese
½ cup panko breadcrumbs
½ teaspoon paprika

Preheat oven to 400 degrees F. Spray a 2 quart baking dish with cooking spray, set aside. Cook pasta until el dante, set aside. Bring a large pot of water to a boil add in butternut squash, let it boil...
See the full directions on my site

Nutritions

Calories
295

Sodium
429mg
17% DV

Fat
6g
9% DV

Protein
17g
34% DV

Carbs
43g
14% DV

Fiber
2g
10% DV