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Jalapeno Butternut Mac and Cheese

Course Main, Side
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8 small portions
Author Heidi @ Food Doodles

Ingredients

  • 1 tbsp butter
  • 3 large jalapenos stem and seeds removed and finely chopped
  • 1 1/2 tbsp whole wheat flour or all purpose
  • 1 C milk
  • 1 C butternut squash puree
  • 1/2 tsp sea salt
  • 10 oz aged cheddar cheese grated or thinly sliced plus more for topping if desired
  • 1 375 g box whole grain macaroni

Instructions

  • Cook pasta according to the instructions found on the box.
  • Meanwhile, melt the butter in a small pan. Add the finely chopped jalapenos and cook until as tender as desired, 2-3 minutes.
  • Add the flour and mix until completely combined. Cook for another minute before whisking in the milk. Bring up to a boil or until the milk has thickened.
  • Stir in the butternut squash puree and bring back up to temperature.
  • Once the mixture is hot, turn the heat down to low and add the salt and cheese. Stir until completely melted then remove from the heat.
  • Stir in the macaroni and serve as is, or place in individual sized dishes(or one large dish) top with extra grated cheese and a sprinkle of chopped or sliced jalapenos for some extra heat and broil until golden. Enjoy!