Side dishe for 8
Butternut Squash Mac and Cheese
$8.50for 480 minServes 8
Roasted butternut squash blends with cheese, milk, and pasta before baking under a crisp breadcrumb topping.
Photo: primaverakitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, 2.5 lb$1.29/lb typical | 2.5 lb | $3.23Typical price |
 | Leeks and shallots, 0.3 lb$3.49/lb typical | 0.3 lb | $1.09Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.15Typical price |
 | Pasta, 8 oz$0.10/oz typical | 8 oz | $0.80Typical price |
 | Heavy cream, 12 oz$0.22/oz typical | 12 oz | $2.74Typical price |
 | Cheddar and shredded cheese, 10 oz$0.30/oz typical | 10 oz | $3.00Typical price |
 | Swiss, 10 oz$0.40/oz typical | 10 oz | $4.00Typical price |
 | Parmesan, 1.75 oz$0.55/oz typical | 1.75 oz | $0.96Typical price |
 | Bread crumbs, 3 oz$0.14/oz typical | 3 oz | $0.42Typical price |
| Total for the servings shown | $17.01 | ||
Swaps
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
- Swap pasta for egg noodlesabout $0.04/oz more at typical prices
- Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices
Pantry staples you likely have
Olive and cooking oilVinegarDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
- 80 minstart to table
- Mediumdifficulty
- 8servings as written
- $$typical cost tier
AmericanVegetarianBudgetSide dishesCold-weather comfortFall
$2.13 per serving$8.50 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 large butternut squash
- 2 shallots
- 2 cloves garlic
- 1/2 lb shell pasta
- 1/4 cup olive oil or melted butter
- 2 1/2 tsp balsamic vinegar
- 1 tsp onion powder
- 1/4 tsp nutmeg
- salt and black pepper to taste (optional)
- 1 1/2 cups milk or heavy cream
- 2 1/2 cups grated cheddar cheese
- 2 1/2 cups grated gruyere cheese
- 1/2 cup finely grated pecorino cheese or parmesan
- 3/4 cup panko breadcrumbs
- 1 1/2 tsp extra-virgin olive oil
Steps
- Heat the oven to 425 F and line a large baking pan with oil.
- Peel and cube the squash, slice the shallots, and add them with garlic, oil, balsamic vinegar, onion powder, nutmeg, salt, and pepper.
- Roast the vegetables for 35 to 40 minutes, until the squash is tender.
- Boil the pasta in salted water until just tender, then drain it.
- Blend the roasted vegetables with the milk, cheddar, gruyere, and half the pecorino until smooth, then stir in the pasta.
- Spread the mixture in a greased 9-by-13-inch baking dish, top with panko, remaining pecorino, and olive oil, and bake at 375 F for 20 minutes.
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