Butternut Mac and Cheese Dish for the Holidays

Dated: December 17 2020

Views: 85

I love cheesy mac and cheese, but it’s not the healthiest option! The cheese is high in saturated fat and cholesterol and the macaroni is high in carbs which break down to sugars.  So, when Kroger published a Veggie-Packed Butternut Mac and Cheese in their recent mymagazine.us, I decided to try it.  However, I did switch up a few things, like making the squash soup from scratch, not using cheese powder, adding additional cheeses, and adding fresh scallions from my garden.

 

All in all, with making the butternut squash soup, I added an hour to their 30 minutes prep time.  My verdict is that the dish was delicious.  The squash added fiber and a creamy mouthfeel.  I definitely recommend it as a side dish for the holidays.  Here’s how I made it.

 

I cut a small butternut squash into 5 pieces, scooped out the seeds with a spoon, placed the pieces of squash in a pressure cooker, covered them with water and a ¼ teaspoon of salt.  I set the pressure cooker to the Stew setting for 1 hour.  After allowing 30 minutes for cooling, I peeled the skin.  I placed the cooked squash in a Ninja blender, added a cup of the cooled liquid from the pressure cooker, and turned on the blender to purée the squash, taking a minute or two.  I then set the soup aside.

 

I cut up 1/4 cup of scallions and one large onion, sautéed them in olive oil, and added one chopped garlic bulb.  I covered the sautéed mixture with two tablespoons of flour and added a ½ cup of water while beating the mixture to smooth out the lumps.  I stirred in the squash soup, added thyme then mixed in 16 oz of shredded cheddar cheese.  I like different cheese notes, so I recommend adding a few ounces of smoked gouda cheese and Colby cheese cubes, or other flavorful cheese you may have on hand.  In my case, I added a few ounces of horseradish cheddar cheese.  Now spray a thin layer of cooking spray on the bottom and sides of your casserole dish, place the mixture inside and bake for 30 minutes.  For a crispy top layer, broil it for 1 minute.  Lastly, turn off the oven and leave the dish inside to set the mac and cheese—but don’t keep it in the oven longer than 10 more minutes to ensure that the top layer doesn’t burn.

 

If you’d like Kroger’s original 30-minute recipe, click the link: https://rb.gy/tawxlp

 

Enjoy!

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Dawn Robertson, SRS, MBA, PMP

Thank you for checking out my bio page. I hold a Seller Representative Specialist (SRS) designation granted by the Real Estate Business Institute (REBI), which means I have advanced training in advoc....

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