Description
Indulge in creamy butternut squash mac and cheese, where velvety cheese meets sweet roasted squash for a comforting dish that’s perfect any night of the week.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup panko bread crumbs
- 1/2 cup mozzarella cheese, shredded (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the Butternut Squash: Place cubed squash on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
- Cook Your Pasta: While the squash roasts, cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Blend It Up: After roasting, let the squash cool slightly. Scoop into a blender with milk, garlic powder, salt, and pepper. Blend until smooth.
- Combine Everything: In a large pot over medium heat, melt butter. Add blended squash mixture and cooked pasta, stirring until coated evenly.
- Bake It: Transfer mixture to a greased baking dish. Top with panko bread crumbs and mozzarella if desired. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: - For added nutrition, consider mixing in some spinach or kale before baking. - Swap butternut squash for sweet potatoes or add different cheeses to explore new flavors.