No matter the time of year, macaroni and cheese is the ULTIMATE comfort food.
I love making this dish year-round, but it’s a favorite among my family for Thanksgiving. My sister and her husband, John, hosted Thanksgiving for their first time as a married couple, and I helped them get the menu ready to make sure we had everything we needed. Kaitlin specially requested this mac and cheese, and even though she claims she hates butternut squash, it’s her favorite dish we make every year.
The butternut squash cuts out some of the high-fat, high-calorie cheese, but the consistency of the squash means you won’t sacrifice any creamy deliciousness. I also swap in soy for whole milk, and use whole-wheat pasta and breadcrumbs, which will keep you satisfied longer. Roasted tomatoes add an extra nutritional punch.
Bonus: This recipe reheats amazingly well thanks to the smooth, creamy consistency of the butternut squash.