Description
Butternut squash mac and cheese is the ultimate comfort dish that combines creamy, cheesy goodness with the sweet, nutty flavor of roasted butternut squash. Perfect for chilly evenings or festive gatherings, this vibrant meal brings warmth and joy to any table. Easy to prepare and deliciously satisfying, it’s a crowd-pleaser that appeals to all ages. Add your favorite proteins or veggies to create a complete meal everyone will love!
Ingredients
Scale
- 2 cups butternut squash, cubed
- 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 garlic powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C). Roast cubed butternut squash drizzled with olive oil for about 30 minutes until tender.
- Cook elbow macaroni in salted water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour until golden brown, then gradually add milk and stir in cheddar cheese until melted.
- Puree the roasted squash and mix it into the cheese sauce. Combine with cooked pasta, seasoning with garlic powder, salt, and pepper.
- Transfer to a baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 20 minutes or until golden.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 455
- Sugar: 5g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 49mg