Vegetarian Butternut Squash Mac and Cheese - Vegetarian
Indulge in the ultimate comfort food with our Vegetarian Butternut Squash Mac and Cheese, suffused with the rich, earthy flavor of roasted butternut squash blended into a luscious cheese sauce. This dish elevates the classic macaroni and cheese by adding nutritious squash and a blend of sharp cheddar and mozzarella for a creamy, savory experience that's hard to resist.
Ingrédients
- 3 cups butternut squash, peeled and cubed
- 1/2 cup vegetable broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces ounces elbow macaroni, cooked and drained
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a large saucepan, combine butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
- Drain the squash and transfer to a blender. Add milk, garlic powder, and onion powder. Blend until smooth and creamy.
- In the same saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in the butternut squash puree and cook until the mixture begins to thicken.
- Stir in cheddar and mozzarella cheeses until melted. Season with salt and pepper.
- Combine the cheese sauce with cooked macaroni, mixing well to coat all the pasta.
- Transfer the macaroni and cheese to a baking dish. Sprinkle with Parmesan cheese.
- Bake for 20 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 60g | Protéines: 19g | Fat: 15g | Sucre: 6g
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