Butternut Squash Mac and Cheese

Creamy butternut squash mac and cheese with cheddar, Parmesan, and nutmeg, ready on the stovetop in about 30 minutes for an easy vegetarian meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz macaroni
• 2 cups cooked butternut squash
• 1 cup whole milk
• 1.5 cups sharp cheddar cheese
• 0.5 cup parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon ground nutmeg

Cooking instructions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until just tender, usually 7 to 9 minutes. Drain well. (about 10 min)
2. Blend the cooked butternut squash and milk until smooth. (about 2 min)
3. Melt the butter in the empty pot over medium heat. Pour in the squash mixture and cook, stirring, until steaming and just beginning to bubble, about 4 minutes. (about 4 min) — Medium heat
4. Reduce the heat to low. Stir in the cheddar, Parmesan, salt, pepper, and nutmeg until the cheeses melt and the sauce is smooth, about 2 minutes. Do not boil. (about 2 min) — Low heat
5. Add the drained macaroni and stir over low heat until evenly coated and heated through, 1 to 2 minutes. Serve hot. (about 2 min) — Low heat