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Butternut Squash Macaroni Cheese
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- 200 g Cheddar cheese, cut in pieces
- 800 g water
- 400 g butternut squash, diced (1 cm)
- 350 g macaroni pasta
- 40 g plain flour
- 40 g unsalted butter, cut in pieces
- 400 g milk
- ½ tsp fine sea salt, or more to taste
- ¼ tsp ground black pepper, or more to taste
- 2 pinches ground nutmeg
- per 1 portion
- 2001 kJ / 478 kcal
- 18.9 g
- 57.6 g
- 19.1 g
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