Sargent Choice Test Kitchen: Squash Mac and Cheese

Sargent Choice Squash Mac and Cheese

October 18, 2022

Patricia Isabel Orus Deya, Nutrition and Public Health Major

Recipe adapted from Tasting Table
Yield: 8 servings

 Ingredients

  • 1 pound whole-grain elbow macaroni
  • 2 (10-ounce) packages frozen pureed butternut squash
  • 2 cups milk
  • 1 1/3 cups shredded Cheddar cheese
  • ½ cup ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan
  • 2 tablespoons whole wheat breadcrumbs
  • 1 teaspoon olive oil

Directions

  1. Pre-heat oven to 375ºF.
  2. Coat a 9 by 13-inch baking pan with cooking spray or
  3. Bring a large pot of water to Add the pasta and cook until tender but firm, about 5-8 minutes. Drain and transfer to a large bowl.
  4. Meanwhile place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
  5. Remove the pan from heat and stir in the Cheddar, ricotta cheese, salt, mustard and cayenne
  6. Pour cheese mixture over the macaroni and stir to
  7. Transfer the pasta and cheese to the baking
  8. Combine breadcrumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

What We Liked

  • We loved how the dish highlighted butternut squash – a seasonal ingredient!
  • Adding veggies to mac and cheese is a fun and delicious way to enjoy vegetables.
  • We all enjoyed the flavors and textures of the mac and cheese.

Suggestions

  • Consider adding a protein to the dish, such as chicken or tofu, to add lasting satisfaction.
  • Experiment with other vegetables like spinach, broccoli and cauliflower.
  • If butternut squash is not available, consider using pumpkin or other seasonal squashes.

Nutritional Value

  • Eggs are a complete protein, which means they provide all the building blocks for proteins we need each day.
  • Carrots, zucchinis and peppers provide filling power with fiber and water, as well as a variety of vitamins, minerals and antioxidants to support overall health.