Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a comforting twist on the classic dish, combining creamy cheese sauce with the natural sweetness of roasted butternut squash. This vibrant and delicious recipe is ideal for cozy family dinners or gatherings, providing a delightful way to sneak in some veggies while satisfying everyone’s cravings. With its rich flavor and pleasing texture, this dish will quickly become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups peeled, cubed butternut squash
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 400°F (200°C). Roast the butternut squash on a lined baking sheet for 30-40 minutes until tender.
- Cook elbow macaroni in salted water until al dente according to package instructions; drain.
- In a saucepan, melt butter over medium heat, whisk in flour to form a roux (about 2 minutes), then gradually add milk while whisking until thickened.
- Blend the roasted squash with half of the cheese sauce until smooth; mix back into the saucepan.
- Combine pasta with the cheese sauce, stirring until well-coated.
- (Optional) Transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for about 20 minutes until bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg