Description
Butternut Squash Mac and Cheese is a heartwarming twist on a classic comfort food. Creamy, cheesy, and bursting with flavor, this dish combines the nutty sweetness of butternut squash with perfectly cooked pasta and a golden breadcrumb topping. Ideal for family gatherings or cozy nights in, it’s a dish that brings everyone together around the table.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups roasted)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- 1/2 cup panko breadcrumbs
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and salt, then roast cut-side down on a baking sheet until tender (about 30 minutes).
- While the squash roasts, boil salted water in a large pot and cook elbow macaroni until al dente, according to package instructions.
- In a skillet over medium heat, melt butter. Sauté diced onion and minced garlic until golden brown (about 5 minutes).
- In a blender or food processor, combine roasted squash flesh, milk, sautéed onion-garlic mixture, spices, and half of the cheese. Blend until smooth.
- In the pot with pasta, stir in the cheese sauce until evenly coated. Add more milk if needed for desired consistency.
- Transfer to a greased baking dish. Top with remaining cheese and panko breadcrumbs. Bake at 350°F (175°C) for about 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg