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Macaroni and Cheese with Butternut Squash

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash (about 1 pound), small

1 cup

Chicken stock, homemade or low-sodium canned

1 lb

Elbow macaroni

1

Black pepper, Freshly ground

1 pinch

Cayenne pepper

1 pinch

Nutmeg

3/4 tsp

Salt, coarse

1 tsp

Olive oil

1

Olive-oil

2 tbsp

Breadcrumbs, fine

4 oz

Cheddar cheese, sharp

1 1/2 cups

Milk, nonfat

4 tbsp

Parmesan cheese

1/2 cup

Ricotta cheese, part-skim