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Macaroni Cheese with butternut squash

Butternut squash is an excellent source of betacarotene. our bodies turn betacarotene into vitamin A, which helps maintain eye health. Making meals from fresh whole ingredients is a great way to decrease the amount of processed food you eat. This is quick and easy to make and the butternut squash gives it a boost of betacarotene for eye health.


  • 450g macaroni

  • 2 tbsp butter

  • 4 tsp flour

  • 2 cups milk

  • 1 cup butternut squash puree*

  • 2 cups grated cheese (can mix in your favourites!)

  • ¼ tsp nutmeg

  • ⅛ tsp mustard

  • ⅛ tsp pepper

 *Making the butternut squash puree in advance and freezing in 1 cup portions is a time saver. Use in this recipe, or throw into oatmeal or a smoothie for an eye-healthy boost!


  1. Cook macaroni as per directions on the box or package.

  2. While the macaroni is cooking, melt butter in a large saucepan over medium heat.

  3. Once melted, add the flour and stir with a whisk. Cook, stirring constantly for 1 minute. Add milk little by little and stir well until there are no lumps and the mixture begins to thicken, 3 to 4 minutes.

  4. Add cheese and stir until melted. Add nutmeg, mustard, butternut squash puree and pepper. Reduce heat to low and cover, stirring occasionally.

  5. Once the macaroni is cooked "al dente" (cooked but still slightly firm), drain and add to the cheese mixture and mix well.


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