Description
Enjoy a creamy and nutritious twist on a classic favorite with this butternut squash mac cheese. The sweet, roasted squash blends seamlessly into a rich cheese sauce, creating a comforting dish perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1 medium butternut squash
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 3 tbsp unsalted butter
- 1 cup bread crumbs (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve the butternut squash, scoop out seeds, and roast cut-side down for 25-30 minutes until tender.
- Cook macaroni according to package instructions until al dente; drain and set aside.
- In a saucepan over medium heat, melt butter, add flour to create a roux, then whisk in milk until smooth. Stir in cheddar until melted.
- Scoop the roasted squash into a blender, add half of the cheese sauce, and blend until smooth.
- Combine cooked macaroni with pureed squash and remaining cheese sauce in a large bowl; mix well.
- Transfer to plates and top with bread crumbs before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Season the butternut squash with salt and pepper before roasting for enhanced flavor. For extra depth, consider adding spices like paprika or nutmeg to the cheese sauce. To make this dish vegan-friendly, substitute dairy products with plant-based alternatives like almond milk and nutritional yeast.