Description

Butternut Squash Mac and Cheese is a creamy, comforting dish that blends velvety roasted butternut squash puree with gooey melted cheese to elevate the classic mac and cheese. It’s naturally sweet, nutritious, and perfect for any season, offering allergen-friendly options and a family-friendly flavor everyone will enjoy.

Ingredients

Scale

Main Ingredients

2 cups butternut squash, peeled, cubed, and roasted or steamed
2 cups elbow macaroni pasta
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups milk or cream
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder
Salt and pepper, to taste

Optional Toppings

1/2 cup breadcrumbs (regular or gluten-free)
Additional shredded cheese for topping

Instructions

Prepare the Butternut Squash: Peel and cube the butternut squash, then roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or steam until tender and soft enough to blend smoothly.
Cook the Pasta: Boil the macaroni in salted water according to the package instructions until al dente. Drain and set aside to be combined later.
Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes. Slowly add milk or cream while continuously stirring until the sauce thickens. Remove from heat and stir in shredded cheeses, nutmeg, garlic powder, salt, and pepper. Blend in the puréed butternut squash until the sauce is creamy and velvety.
Combine Pasta and Sauce: Mix the cooked pasta into the butternut squash cheese sauce, ensuring every piece is thoroughly coated with the luscious, golden sauce.
Bake or Serve Immediately: Transfer the mixture to a baking dish. If desired, sprinkle with breadcrumbs and extra shredded cheese. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden on top. Alternatively, serve immediately to enjoy a quicker meal straight from the stove.

Notes

Roasting the butternut squash brings out a sweeter, nuttier flavor than steaming.
Use a blender or food processor to purée the squash for a smooth, lump-free sauce.
Choose cheeses that melt well, such as sharp cheddar combined with mozzarella for optimal stretch and flavor.
Season gradually, tasting as you go to balance the sweetness with salt, pepper, and spices.
To add crunch, toast breadcrumbs in butter before sprinkling on top.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 50 mg

Keywords: butternut squash, mac and cheese, cheesy pasta, comfort food, gluten-free, creamy sauce, roasted squash