Creamy Butternut Squash Mac and Cheese
Creamy Butternut Squash Mac and Cheese is a delightful twist on the classic comfort dish that combines rich, velvety cheese sauce with roasted butternut squash. The vibrant orange hue and subtle sweetness of the squash elevate this dish, making it both nutritious and visually appealing. Perfect for family dinners or gatherings, this creamy pasta dish is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, roasted
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk (or dairy alternative)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- ¼ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast for 30-35 minutes until tender.
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour to create a roux for about two minutes until golden brown. Gradually whisk in milk until smooth and bubbly.
- Scoop out the roasted butternut squash into a blender. Add the cheese sauce mixture along with garlic powder and nutmeg; blend until creamy.
- Combine cooked pasta with the blended butternut squash sauce in a large bowl until evenly coated.
- Transfer to a greased baking dish or serve directly from the bowl. Top with extra cheese if desired and bake at 350°F (175°C) for about ten minutes until bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg