This creamy Mac And Cheese recipe is inspired by fall featuring butternut squash, peas, sage, and walnuts. The perfect easy 30-minute weeknight dinner idea. Vegetarian too!
Course
Entree
Cuisine
American
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings4servings
AuthorTiffany Bendayan
Ingredients
1boxMac & Cheese
1/2Butternut Squashpeeled and cubed
3/4cupfrozen peas
3/4cuptoasted walnutschopped
3leavessagechopped (more if you'd like)
1cupPasta watersee below in instructions
3tablespoonsmilk
1tablespoonlime juicefrom 1/2 lime
1/4cupparmesan cheese
Salt + Pepper
1teaspoonolive oil
1tablespoonbutter
Instructions
Boil water in a pot
Cook the noodles for 8 minutes
Reserve 1 cup of the cooking pasta water before draining
In a large skillet heat the olive oil and butter on medium heat
Add the diced butternut squash and cook until tender. About 5-6 minutes
Add the sage and cook for 1-2 minutes
Throw in the cooked noodles and mix well
Add the milk and reserved pasta water
Sprinkle the Mac & Cheese packet
Add the frozen peas, lemon juice, cheese, and walnuts