Butternut Squash Mac and Cheese
Butternut squash mac and cheese is the ultimate comfort food, combining creamy, cheesy pasta with the sweet, nutty flavor of roasted butternut squash. This dish offers a delightful twist on a classic favorite, making it perfect for cozy evenings or gatherings with friends. With its rich flavors and vibrant hues, this recipe not only satisfies your taste buds but also provides a sneaky way to incorporate veggies into your meal. Get ready to enjoy a warm hug in a bowl!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1 cup whole milk
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and salt, spread it on a baking sheet, and roast for 25–30 minutes until tender.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt butter until bubbly. Stir in flour and cook for about two minutes until golden brown.
- Gradually whisk in milk until the mixture thickens. Remove from heat and stir in shredded cheeses until melted.
- Add garlic powder, nutmeg, roasted butternut squash, and cooked pasta to the cheese sauce; mix well.
- Pour into a greased baking dish and top with panko breadcrumbs mixed with melted butter.
- Bake at 350°F (175°C) for 20–25 minutes until bubbling and golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg