Description
A creamy and rich pasta dish that combines the comfort of mac and cheese with the seasonal sweetness of butternut squash. This recipe offers a healthier twist on a classic, making it a satisfying and crowd-pleasing meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 8 ounces elbow macaroni or pasta of your choice
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup bread crumbs (optional, for topping)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, add the cubed butternut squash to a pot of boiling water. Boil for approximately 10-12 minutes or until softened.
- Drain the squash and then blend until smooth. Set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, and paprika, cooking for 1-2 minutes until it forms a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes.
- Lower the heat and add in both shredded cheeses, stirring until melted and smooth.
- Combine the butternut squash puree with the cheese sauce, mixing thoroughly.
- Add the drained pasta to the cheese and squash mixture, stirring to evenly coat the noodles.
- Transfer the mac and cheese mixture into a greased baking dish.
- If using, sprinkle bread crumbs evenly on top of the mac and cheese for added texture and crunch.
- Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
- Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
- For the best flavor, use fresh butternut squash.
- Cook pasta al dente to prevent mushiness.
- Experiment with different cheese varieties for a unique flavor.
- Add a splash of milk if the mac and cheese seems too thick after baking.
- Consider adding spices like cayenne pepper or nutmeg for a flavor twist.
- This dish can be made gluten-free by using gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 18g
- Cholesterol: N/A