Description

Creamy Butternut Squash Mac and Cheese is a wholesome twist on a classic favorite. This delightful dish combines the natural sweetness of butternut squash with gooey cheese, creating a comforting meal that’s perfect for family gatherings or cozy nights in. Enjoy rich flavors while sneaking in some nutrition!

Ingredients

Scale

1 medium butternut squash
8 oz elbow macaroni
2 cups sharp cheddar cheese, grated
1 cup whole milk (or almond/oat milk)
2 tbsp unsalted butter
2 tbsp all-purpose flour
Salt and pepper to taste
Garlic powder (optional)

Instructions

Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and roast cut-side down for 30-40 minutes until tender. Let cool before scooping flesh into a bowl.
Cook elbow macaroni according to package instructions until al dente; drain.
In a saucepan over medium heat, melt butter. Whisk in flour until smooth, gradually adding milk until thickened. Stir in cheese until melted and smooth.
Combine roasted squash, cooked pasta, and cheese sauce in a large bowl; mix well.
Transfer mixture to a greased baking dish, topping with extra cheese or breadcrumbs if desired. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 340
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 12g
Cholesterol: 40mg

Keywords: Experiment with different cheeses like Gruyère for added flavor. Add spices like nutmeg or cayenne pepper for an extra kick. Leftovers can be stored in an airtight container and reheated without losing creaminess.