Description
This Butternut Squash Mac and Cheese blends cozy comfort with a wholesome twist. Roasted butternut squash brings a natural sweetness and velvety texture to a creamy cheese sauce, making this dish as nourishing as it is indulgent. Whether served as a vegetarian main or a hearty side, it’s a kid-friendly, veggie-packed recipe perfect for busy weeknights or cozy dinners.
Ingredients
- 2 cups peeled, cubed butternut squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 oz elbow macaroni or pasta of choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Gruyère
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder (optional, for depth)
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until soft and golden.
- Cook pasta according to package instructions. Drain and set aside.
- Blend roasted squash with ½ cup of the milk until smooth.
- In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux; cook for 1 minute.
- Gradually whisk in remaining 1½ cups of milk and simmer until thickened.
- Stir in squash purée, garlic powder, mustard powder, and cheeses. Stir until melted and smooth.
- Fold in cooked pasta and mix until fully coated. Adjust seasoning and serve warm.
Notes
- Gluten-free option: Use gluten-free pasta and flour.
- Add protein: Stir in cooked chicken, ground turkey, or chickpeas.
- Add greens: Mix in sautéed spinach or kale for extra nutrition.
- Make it baked: Transfer to a casserole dish, top with breadcrumbs and cheese, and bake at 375°F for 15 minutes.
- Try new cheeses: Fontina, Parmesan, or Gouda make great mix-ins.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat: Add a splash of milk and warm gently on the stove or in the microwave.
