Photo: Alexander Maasch
Butternut macaroni cheese
9 ingredients
10 min + 40 min
Serves 4
openrecipes
This comforting and creamy family pasta bake is given a makeover by adding roasted squash
Estimated Nutrition (whole recipe, rough)
1051
Calories
38g
Protein
51g
Fat
109g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pumpkin | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large butternut squash , peeled and cut into 2.5cm/1in chunks
- 2 tsp olive oil
- 300g macaroni
- 50g butter
- 50g plain flour
- 1 tsp English mustard powder
- 500ml milk
- 200g extra-mature cheddar or vegetarian alternative, grated
- 50g Parmesan or vegetarian alternative, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes