Butternut Squash Mac and Cheese

With Sharp Cheddar Cheese and Elbow Pasta

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

A sophisticated take on a classic vegetarian dish, this lower fat macaroni and cheese has a hint of garlic and creaminess from the butternut squash. The flavors of the garlic, squash, and sharp cheddar pair wonderfully and the addition of the mashed butternut squash is a fun way to incorporate a vegetable into the meal.

In Your Box (serves 2)

  • Info
    4 oz. Elbow Macaroni
  • 8 oz. Butternut Squash, Cubed
  • 1 Garlic Clove
  • 1 Green Onions
  • Info
    ⅗ oz. Butter
  • Info
    ⅓ oz. Flour
  • Info
    8 fl. oz. Low-Fat Milk
  • Info
    4 oz. Shredded Sharp Cheddar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Colander
  • 1 Small Bowl
  • 1

    Prepare the Pasta

    Bring to medium pots of water to boil. Add pasta in one pot and cook for 8-9 minutes, until al dente. Drain and set aside.

  • 2

    Prepare the Squash

    Place diced squash in second pot of boiling water. Cook for 12-15 minutes until squash is very soft. Drain, place in a bowl, and then used a fork to mash completely.

  • 3

    Prepare the Sauce

    Finely chop garlic. Rinse and finely dice green onion. Using the same pot you used to boil the pasta, melt the butter over medium heat. Whisk in the flour, whisking constantly for 1 minute, letting butter and flour mixture brown slightly. Then whisk in milk and garlic, whisking constantly until milk comes to a slow boil. Let boil for 1 minute while whisking, letting milk thicken. Then add mashed squash, cheese, salt, and pepper. Stir until cheese has melted.

  • 4

    Plate the Dish

    Add cooked pasta to sauce, and stir until sauce is evenly distributed. Garnish with green onion and a crack of black pepper.

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