Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a creamy, comforting dish that combines the sweet, nutty flavor of roasted butternut squash with rich cheese and tender pasta. This delightful twist on classic mac and cheese brings warmth to your table, making it perfect for cozy family dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast the butternut squash: Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast cut-side down for 30-40 minutes until tender.
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and reserve some pasta water.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux; cook until bubbly. Gradually whisk in milk until smooth; simmer until thickened before adding cheeses.
- Blend roasted butternut squash with reserved pasta water until smooth.
- Combine cooked pasta with cheese sauce and butternut squash puree in a large pot.
- Transfer mixture to the baking dish, top with panko breadcrumbs, and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg