Description
Butternut Squash Mac and Cheese is a comforting twist on the classic dish, blending creamy sharp cheddar cheese with the natural sweetness of roasted butternut squash. This vibrant, hearty meal is perfect for cozy nights or entertaining guests, combining nutrition and deliciousness in every bite. With its rich flavors and inviting texture, this recipe will surely become a beloved favorite for family dinners or gatherings.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper; roast on a baking sheet for about 25 minutes until tender.
- In a large pot of salted boiling water, cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour for one minute until bubbly. Gradually whisk in milk until smooth; add shredded cheddar cheese until melted and creamy.
- Blend half of the roasted squash with some cheese sauce until smooth; mix back into the remaining sauce along with cooked pasta.
- Fold in leftover roasted squash pieces. Adjust seasoning if needed and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg