Butternut Squash Mac ‘n Cheese
Servings Prep Time
4servings 35minutes
Cook Time
Servings Prep Time
4servings 35minutes
Cook Time
  • 8oz elbow macaroni
  • 2Tbsp buteror coconut oil
  • 3Tbsp flour
  • 1/4tsp nutmegoptional
  • 2cups milk
  • 1/2medium butternut squashcooked and mashed
  • 1Tbsp rosemarychopped. optional
  • coarse salt and freshly ground black pepper
  • 2cups cheeseshredded, any kind
  • 1/4cup breadcrumbs
  1. Preheat oven to 400°F.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. Melt coconut oil or butter in a large skillet over medium heat. Once melted, stir in flour and nutmeg and continue stirring for a few minutes.
  4. Add in milk, turning heat to high and bringing to a boil while constantly stirring. Continue to boil until sauce has thickened.
  5. Set heat to low and gently stir in the butternut squash purée.
  6. Add in the rosemary and then take skillet off heat. Combine sauce with cooked pasta. Season with salt and pepper.
  7. Grease a bread pan or casserole dish. Pour half of the noodles into the pan. Sprinkle half of the shredded cheese over the noodles. Add the remaining noodles and top with the rest of the cheese. Sprinkle breadcrumbs on top
  8. Bake for 25-30 minutes. Sprinkle more rosemary or parsley on top to garnish. Serve warm.