Butternut Alfredo Mac Bake
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 32 min
- Cost
- $16.50
- Nutrition
- 710 cal · 26g protein
- kid-favorite
- comfort-food
- meatless
🍳 2 pans · Picky-eater safe bet: plain noodles · kept by 1 family
Butternut Alfredo Mac Bake is a Italian weeknight dinner that serves 4 and is on the table in about 44 minutes, for around $17 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz dry elbow macaroni
- 4 cups frozen butternut squash
- 16 oz Alfredo sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 oz baby spinach
- 2 count Gala apples
- 1 count English cucumber
- ¼ cup pumpkin seeds
- ¼ cup vinaigrette dressing
Steps
- Heat the oven to 425°F. Bring a large pot of salted water to a boil and cook the dry macaroni 2 minutes less than the package says. Add the frozen squash for the last 4 minutes, then drain.
- Return the pasta and squash to the pot and stir in the Alfredo sauce, garlic powder, salt, and pepper.
- Spread into a 9x13 baking dish and bake 12-14 minutes until bubbling and lightly golden on top.
- Meanwhile, thinly slice the apples and cucumber and toss with the spinach, pumpkin seeds, and vinaigrette.
- Let the bake rest 3 minutes, then serve with the salad.
- Picky eaters can have plain macaroni with a little Alfredo sauce, with apple slices on the side.
- Make ahead: assemble the bake up to a day ahead, cover and chill, then bake 5 minutes longer. Keep the salad and dressing separate until serving.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 26 g
- Carbohydrates
- 78 g
- Fiber
- 9 g
- Sugar
- 18 g
- Fat
- 32 g
- Saturated fat
- 16 g
- Sodium
- 950 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop