Breakfast for 8
Butternut Squash Mac and Cheese with winter squash (butternut
$3.42for 475 minServes 8
Whole wheat pasta and roasted squash combine with a creamy cheese sauce and crisp breadcrumb topping.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, 1 lb$1.29/lb typical | 1 lb | $1.29Typical price |
 | Pasta, 10 oz$0.10/oz typical | 10 oz | $1.00Typical price |
 | Broth, 12 oz$0.07/oz typical | 12 oz | $0.87Typical price |
 | Bread crumbs, 1 oz$0.14/oz typical | 1 oz | $0.14Typical price |
 | Parmesan, 0.5 oz$0.55/oz typical | 0.5 oz | $0.24Typical price |
 | Butter, 0.5 oz$0.40/oz typical | 0.5 oz | $0.20Typical price |
 | Leeks and shallots, 0.15 lb$3.49/lb typical | 0.15 lb | $0.54Typical price |
 | Milk, 17 oz$0.04/oz typical | 17 oz | $0.68Typical price |
 | Swiss, 2 oz$0.40/oz typical | 2 oz | $0.80Typical price |
 | Cheddar and shredded cheese, 2 oz$0.30/oz typical | 2 oz | $0.60Typical price |
 | Mint, a little$1.99 each typical | a little | $0.25Typical price |
| Total for the servings shown | $6.84 | ||
Swaps
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap milk for almondabout $0.01/oz more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
- Swap pasta for egg noodlesabout $0.04/oz more at typical prices
Pantry staples you likely have
Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Flour
Not included in the cost.
- 75 minstart to table
- Mediumdifficulty
- 8servings as written
- $typical cost tier
AmericanVegetarianBudgetBreakfastsLunchesBack to schoolCold-weather comfortFallWinter
Typical price
$0.86 per serving$3.42 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
- olive oil spray
- kosher salt
- 1 lb cubed butternut squash
- 10 oz whole wheat elbow pasta
- 1 1/2 cups low sodium vegetable broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup panko breadcrumbs
- 2 tbsp freshly grated parmesan cheese
- 1 tbsp unsalted butter
- 1 shallot
- 1/4 cup all-purpose flour
- 2 cups skim milk
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded cheddar cheese
- chopped chives (optional)
Steps
- Heat the oven to 425°F and coat a baking dish with olive oil spray.
- Season the squash with salt and roast it on a baking sheet for 25 minutes.
- Boil the pasta in salted water for 10 minutes, then drain it.
- Cook the shallot in butter for 3 minutes, whisk in flour, then add milk and broth.
- Stir in the squash, onion powder, garlic powder, Gruyere, cheddar, and pasta.
- Transfer the mixture to the baking dish, top with panko and Parmesan, and bake at 375°F for 20 minutes.
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