Description
Butternut squash mac & cheese is a comforting twist on a classic dish, blending creamy cheese with the sweet, nutty flavor of roasted butternut squash. This vibrant, hearty recipe is perfect for cozy nights in or gatherings with loved ones. With its rich flavors and inviting color, it?s sure to become a family favorite!
Ingredients
Scale
- 2 cups cubed butternut squash
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Cook macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour until bubbly; gradually add milk, whisking until thickened (5-7 minutes). Stir in cheddar cheese until melted.
- In a mixing bowl, combine roasted squash (reserve some for topping), cooked pasta, and cheese sauce until coated.
- Transfer to a greased baking dish; top with extra cheese or breadcrumbs if desired. Bake at 350?F (175?C) for about 20 minutes until golden.
- Serve warm, garnishing with reserved squash on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg