Make your favorite comfort food healthier and more delicious with the addition of butternut squash to a classic mac n’ cheese. Eating healthier never tasted so good!
Heaping ½ cup butternut squash puree (or ¼ to ⅓ of a large butternut squash cubed and roasted)
1⅔ cup whole wheat pasta, desired shape
2 teaspoons Cabot Unsalted Butter
2½ teaspoons King Arthur Unbleached All-Purpose Flour
½ cup milk
1 teaspoon Dijon mustard
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
¼ teaspoon garlic powder
⅛ teaspoon salt
¼ teaspoon pepper
To see how to make this recipe, visit Yeah…immaEatthat.
There are no reviews yet. Be the first one to write one.