Description

Indulge in the rich comfort of creamy butternut squash mac and cheese. This delightful dish combines silky cheddar cheese with the natural sweetness of roasted butternut squash, enveloping tender pasta in a velvety sauce. Perfect for cozy nights or gatherings, this recipe is not only easy to prepare but also a crowd-pleaser that transforms classic mac and cheese into a nutritious meal everyone will love.

Ingredients

Scale

2 cups butternut squash, roasted and mashed
8 oz elbow macaroni (or pasta of choice)
1 cup sharp cheddar cheese, grated
1 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, brush with olive oil, sprinkle with salt, and roast for 30-40 minutes until tender.
While the squash roasts, cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour and whisk for about two minutes until golden brown.
Gradually add milk while whisking continuously to avoid lumps; cook until thickened.
Remove the roasted squash from the oven, scoop out the flesh into the sauce, blend until smooth using an immersion blender.
Stir in garlic powder and season with salt and pepper.
Combine cooked pasta with the cheese sauce, stirring gently to coat evenly. Let it simmer on low heat for a few minutes before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 470
Sugar: 6g
Sodium: 650mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 16g
Cholesterol: 50mg

Keywords: Feel free to experiment with different cheeses for varied flavors or add spices such as nutmeg for warmth. Consider mixing in vegetables like spinach or proteins like bacon for added richness. To store leftovers, keep them in an airtight container in the fridge for up to four days; reheat gently on the stovetop or microwave.