Butternut Squash Mac and Cheese
A creamy, comforting twist on classic mac and cheese, made with roasted butternut squash for natural sweetness, creamy texture, and a rich golden color.
Nutrition
Calories: 420kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 9gSugar: 6g
Ingredients
- 8 oz elbow macaroni
- 2 cups peeled and cubed butternut squash
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package instructions, drain, and set aside.
- Steam or boil butternut squash cubes until tender, about 10 minutes. Drain and mash or blend until smooth.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden. Gradually whisk in milk, cooking until the mixture thickens, about 5 minutes.
- Stir in mashed butternut squash, cheddar, mozzarella, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Mix cheese sauce with cooked macaroni. Transfer to a baking dish if desired.
- Sprinkle with breadcrumbs and broil for 2–3 minutes until golden.
- Enjoy warm as a main dish or side.
Notes
- For extra flavor, add a pinch of nutmeg to the sauce.
- Leftovers keep well in the fridge for 3–4 days.
- Can substitute gluten-free pasta and milk alternatives for dietary preferences.
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