Quarantine Comforting Butternut Squash Mac & Cheese with Zinc

As we navigate the COVID-19 pandemic, it’s important to make sure you’re still nourishing yourself. I know many of us are comforted by food, but those ever-popular comfort foods (delicious as they may be) won’t nourish your body the way it needs. I love this butternut squash mac & cheese with zinc recipe because it’s just as tasty and creamy as the unhealthy, original version, just with less cheese. Plus I’ve added in some ground beef for a boost of zinc.

Zinc is a very important mineral for your health. It metabolizes nutrients, maintains your immune system (a priority right now), and grows and repairs body tissues. But our bodies don’t store zinc, so it’s important to eat enough every day.

I know some foods may be easier to find than others these days, but go for organic whenever possible and reach for grass-fed beef and dairy products. When meat is organic and grass-fed, it means the animal was not given antibiotics or hormones. Factory farmers use antibiotics and hormones to get cows to grow bigger, faster, which then gets passed into your food. With grass-fed cows, weight gain is not as high because they eat a healthier, lower-calorie diet. That also means beef from grass-fed cows is leaner and more nutritious.

Ingredients:

• 1/2 medium butternut squash, peeled, seeded, and chopped
• 1 tablespoon extra virgin olive oil (preferably organic and cold-pressed)
• Himilayan sea salt and pepper
• 1/2 pound whole wheat elbow macaroni
• 2 1/2 cups grass-fed milk
• 2 tablespoons grass-fed butter
• 3 tablespoons flour
• 1/8 teaspoon ground nutmeg
• 1 tablespoon fresh chopped rosemary
• 1 cup grass-fed white cheddar, shredded
• 1 cup grass-fed sharp cheddar, shredded
• 1 pound grass-fed ground beef
• Garlic (to taste)

Directions:

Preheat the oven to 400 degrees Fahrenheit. Place butternut squash chunks on a large baking sheet. Drizzle with olive oil and toss, then sprinkle salt and pepper. Roast for 20-30 minutes or until tender, turning once. While the squash is cooking, prepare macaroni according to package instructions and saute the ground beef with garlic. Set aside. Add butternut squash to a food processor or blender and puree until smooth. Add a 1/2 cup of milk and puree again to thin out the squash. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour, and add the nutmeg. Cook for 2-3 minutes, whisking constantly or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until the mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After the sauce has thickened, turn heat to low and whisk in the butternut squash mixture. Add the cooked macaroni and meat to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper to taste. Grease a 2 quart casserole dish. Pour half of the macaroni noodles and meat into the pan. Sprinkle half the white cheddar and half the sharp cheddar over the noodles. Add the remaining noodles and meat, then top with the rest of the cheese. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from the oven and let it rest for 5 minutes before serving.