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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

“I'm very loyal in a relationship. Any relationship. When I go out with my mom, I don't look at other moms and go, "I wonder what her macaroni and cheese tastes like." -Garry Shandling

The refrigerator light goes on...

There are two ways to make your Mac and Cheese: creamy (in a pot) or baked. I am partial to the latter because I used to make this when I was at university - it makes amazing leftovers and is even pretty good cold for lunch the next day.

The process is also pretty simple. For this butternut squash version there is the extra step of roasting the squash. One could, for example, make this Mac and Cheese without the butternut squash to serve as a side dish, but the veggies make it a complete meal at just shy of 500 calories and 8 grams of fiber.

 
 

Baked Butternut Squash Mac and Cheese



Servings: 6 | Serving size: about 2 cups

Cooking time: 120 minutes

This recipe can easily be multiplied using multiple pans, and makes great leftovers.

2 tsp. olive oil
2 1/2 lbs. butternut squash (halve lengthwise and remove seeds)
4 large eggs
2 cups 2% milk
8 ounces reduced fat white cheddar cheese (grated; divided)
3/8 tsp. salt
to taste fresh ground black pepper
12 ounces whole wheat or gluten free farfalle pasta

Baked Butternut Squash Mac and Cheese recipe from Dr. Gourmet

Place a large skillet in the oven and preheat to 325F.

When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.

Roast for 45 minutes.

Remove the squash to a cutting board or plate and let cool.

Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin.

Combine the eggs and milk in a large mixing bowl.

Whisk until smooth.

Add 6 ounces of the grated cheese, salt, pepper, and farfalle and fold together until blended.

Pour into a 12 inch oblong Pyrex dish.

Cover with foil and cook for 40 minutes.

Uncover and top with the rest of the cheese.

Cook for another 10 minutes and serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 6

.

Amount Per Serving

Calories 487 Calories from Fat 131
  % Daily Value
Total Fat 14.5g
    Saturated Fat 7.5g 35%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 151mg 50%
Sodium 540mg 23%
Total Carbohydrates 64g 21%
    Dietary Fiber 8g 32%
    Sugars 10g
Protein 30g
Vitamin A 330% Vitamin C 50%
Calcium 10% Iron 10%
Vitamin K 2mcg Potassium 708mg