Description
Creamy butternut squash mac & cheese with a rich flavor and smooth texture.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, cubed
- 2 cups sharp cheddar cheese, grated
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- In a pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, cook butternut squash in boiling water until tender, about 10 minutes. Drain and puree in a blender.
- In the same saucepan, melt butter over medium heat. Stir in flour to create a roux.
- Gradually whisk in milk and cook until thickened, about 5 minutes.
- Stir in butternut squash puree, garlic powder, onion powder, and half of the cheese until melted.
- Combine the cheese sauce with macaroni, mixing well.
- Transfer to a baking dish, top with remaining cheese and breadcrumbs.
- Bake for 20 minutes until golden and bubbly.
Notes
- For a spicy kick, add cayenne pepper to the cheese sauce.
- Try using different cheeses like Gruyère for a unique flavor.
- Garnish with fresh herbs for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: butternut squash mac & cheese, vegetarian mac and cheese, creamy pasta dish, comfort food