Description
A creamy twist on classic mac and cheese, featuring the natural sweetness of butternut squash.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 cups, roughly chopped)
- 1 cup cheese (cheddar, gouda, or a blend)
- 8 oz elbow macaroni
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Optional: A sprinkle of nutmeg
- Toppings: Bread crumbs and extra cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds. Place squash face down on a baking sheet and roast for about 30-40 minutes until tender. Let cool and scoop out the flesh.
- While the squash is roasting, boil salted water and cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about a minute. Gradually pour in the milk, whisking constantly until thickened (2-3 minutes).
- Stir in roasted butternut squash and blend until smooth. Add cheese and nutmeg, mixing until melted and creamy. Season with salt and pepper.
- Combine cooked pasta with cheese sauce, adding reserved pasta water if needed.
- For an optional crispy finish, preheat oven to 350°F (175°C), transfer to a baking dish, top with bread crumbs and more cheese, and bake for about 20 minutes.
Notes
Feel free to mix up the cheese or add cooked chicken or sautéed spinach for variety. This dish can be prepared ahead of time and baked when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg