Butternut Squash and Cauliflower Mac n Cheese
Enjoy fall flavors of Butternut Squash and Cauliflower in this healthy Mac n Cheese.
Servings: 8 servings
Preheat oven to 375 degrees F.
In a large saucepan combine the squash and milk. Slowly bring to a boil over medium-high heat, making sure not to burn the milk. Reduce heat to medium-low and simmer until squash is tender, approximately 25-30 minutes. Remove from heat.
Blend the milk and cheese in a blender or food processor and return to pot. Over low heat whisk in the flour and then the ricotta cheese. Once fully incorporated, add the salt, pepper, 2 cups of cheddar cheese and 1/2 of the Parmigiano Reggiano cheese. Stir.
In a large stock pot, cook the pasta and cauliflower according to package directions. Be careful not to overcook your pasta. Drain well.
Return the pasta and cauliflower back to the stock pot and add the cheese. Give it a quick mix and taste for salt and pepper.
Lightly grease a large casserole dish (or dutch oven) and carefully pour in your butternut squash mac n cheese. Sprinkle with the Italian breadcrumbs and remaining 1/2 cup of Parmigiano Reggiano. Bake for 30 minutes or until brown and bubbly.
If you don't like ricotta cheese, feel free to omit that from the recipe. I had some sitting in the refrigerator, so I figured, why not?
Calories: 575kcal | Carbohydrates: 72g | Protein: 29g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1245mg | Potassium: 793mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10760IU | Vitamin C: 26.6mg | Calcium: 652mg | Iron: 2.7mg