Creamy Butternut Squash Mac and Cheese

This is a delicious recipe for butternut squash mac and cheese that is husband and kid approved. Just beware of portion control; you'll want seconds and then some. Play around with the recipe, it's fairly forgiving.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 262 Calories

Ingredients

• 1 pinch ground nutmeg
• ½ cup skim milk
• ½ cup cottage cheese
• ⅓ cup shredded Cheddar cheese
• 1 teaspoon olive oil
• 1 pinch cayenne pepper
• 1 (16 ounce) package elbow macaroni
• sea salt and freshly ground black pepper to taste
• 3 cups mashed cooked butternut squash
• 2 tablespoons finely grated Parmesan cheese
• ⅛ teaspoon chicken bouillon powder

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.