Ingredients
Scale
- 12 oz gluten free macaroni, cooked according to package directions (can sub regular or whole wheat macaroni)
- 1 lb butternut squash, 1-inch chunks
- ½ cup chopped onion
- 1 T olive oil
- Salt to taste
- Pepper to taste
- 1.5 cups 2% milk (can use regular milk)
- 2 T Dijon mustard
- 1/2 tsp ground nutmeg
- 4 oz reduced fat cream cheese (can use full fat)
- 2 cups shredded Swiss cheese (can sub sharp cheddar or other cheese)
- 8 oz chopped ham (optional)
- ¼ to ½ cup shredded parmesan cheese
Instructions
- Preheat oven to 400. Cook macaroni according to package instructions. Lightly spray and 8×8 oven proof casserole dish with cooking sprays. Line a rimmed baking sheet with foil and coat lightly with cooking spray or olive oil.
- Place squash and onion onto foil lined baking sheet. Pour oil onto veggies, stir to coat. Sprinkle with salt and pepper to taste, stir. Bake in preheated oven for 20 minutes, until squash is soft.
- Place milk, cream cheese, and Swiss cheese into a heavy-bottomed sauce pan over medium low heat. Stir until cheese melt, making a thick cheese sauce. Stir in mustard and nutmeg, then set aside.
- Remove roasted veggies from oven. Lower oven temperature to 325. Mash squash with a fork or potato masher until fairly smooth. Stir into cheese sauce.
- Stir cheese sauce and ham, if using, into the macaroni. Place mixture into prepared 8×8 casserole. Sprinkle with parmesan. Place casserole in oven for about 10-15 minutes, until macaroni is warmed through and the parmesan is melted.
