Creamy Butternut Squash Mac and Cheese
Ingredients
- 1 (16 ounce) package elbow macaroni
- 3 cups mashed cooked butternut squash
- 0.5 cup skim milk
- 0.5 cup cottage cheese
- 1/3 cup shredded Cheddar cheese
- 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon olive oil
- 0.125 teaspoon chicken bouillon powder
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- sea salt and freshly ground black pepper to taste
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