Butternut macaroni cheese

Health score
32%
Butternut macaroni cheese
50 min.
4
850kcal

Suggestions


If you're craving a comforting and hearty dish that's sure to satisfy, this Butternut Macaroni Cheese is the perfect choice. Imagine the creamy richness of a classic mac and cheese, but with a twist that adds a touch of sweetness and earthiness from roasted butternut squash. This dish brings together the comforting textures of pasta and cheese, with the added depth of flavor from roasted squash, making it a deliciously wholesome meal for any occasion.

The best part? It's incredibly easy to prepare, with just a few simple ingredients. The squash is roasted to perfection, caramelizing its natural sugars and bringing out a wonderful sweetness that complements the tangy sharpness of the cheddar cheese. Combined with the velvety smooth sauce, this mac and cheese will become a family favorite in no time.

This Butternut Macaroni Cheese isn't just a comforting side dish; it also works as a satisfying main course. Whether you're serving it up for lunch, dinner, or a cozy weekend meal, it's sure to be a hit with everyone. And with the added bonus of being vegetarian-friendly, it's a versatile dish that works for a variety of dietary preferences. So, get ready to indulge in a rich, creamy, and utterly delicious dish that will leave everyone asking for seconds!

Ingredients

  • large butternut squash peeled cut into 2½ cm/1in chunks
  • tsp olive oil 
  • 300 .5 oz. macaroni 
  • 50 butter 
  • 50 flour plain
  • tsp dijon mustard english
  • 500 ml milk 
  • 200 extra sharp cheddar cheese grated
  • 50 parmesan grated

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk

Directions

  1. Heat oven to 220C/200C fan/gas
  2. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  3. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  4. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Nutrition Facts

Calories850kcal
Protein15.57%
Fat40.12%
Carbs44.31%

Properties

Glycemic Index
54.25
Glycemic Load
9.63
Inflammation Score
-10
Nutrition Score
36.063043718753%

Nutrients percent of daily need

Calories:850.43kcal
42.52%
Fat:38.33g
58.98%
Saturated Fat:21.06g
131.62%
Carbohydrates:95.27g
31.76%
Net Carbohydrates:88.79g
32.29%
Sugar:12.8g
14.22%
Cholesterol:100.84mg
33.61%
Sodium:775.16mg
33.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.48g
66.97%
Vitamin A:21051.09IU
421.02%
Selenium:72.11µg
103.02%
Calcium:770.71mg
77.07%
Phosphorus:666.08mg
66.61%
Manganese:1.16mg
58.22%
Vitamin C:39.38mg
47.73%
Magnesium:140.97mg
35.24%
Vitamin B2:0.59mg
34.61%
Potassium:1087.02mg
31.06%
Vitamin B1:0.45mg
29.69%
Zinc:4.14mg
27.63%
Vitamin B6:0.53mg
26.28%
Fiber:6.49g
25.95%
Vitamin E:3.87mg
25.81%
Folate:98.75µg
24.69%
Vitamin B12:1.4µg
23.29%
Vitamin B3:4.46mg
22.32%
Copper:0.39mg
19.58%
Vitamin B5:1.89mg
18.86%
Iron:3.07mg
17.03%
Vitamin D:1.78µg
11.87%
Vitamin K:6.2µg
5.91%