Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a delightful twist on the classic comfort food, blending creamy, cheesy goodness with the natural sweetness of roasted butternut squash. This dish is perfect for cozy nights in or festive gatherings, offering a vibrant, visually appealing meal that warms both heart and soul. With its rich flavors and easy preparation, it’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed (about 1 medium squash)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk (or plant-based milk)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Toss cubed butternut squash in olive oil, salt, and pepper. Roast cut-side down on a baking sheet for about 30 minutes until tender.
- Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to form a roux; cook for one minute.
- Gradually whisk in milk until smooth. Add shredded cheddar cheese and stir until melted.
- Scoop out roasted squash flesh and puree until smooth; fold into the cheese sauce.
- Combine cooked pasta with the cheese-squash mixture until evenly coated.
- Transfer to a greased baking dish, sprinkle panko breadcrumbs on top, and bake for about 25 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg