Butternut Squash Macaroni and Cheese Recipe
Creamy, cheesy, and naturally nourishing, Butternut Squash Macaroni and Cheese is a wholesome comfort food that comes together effortlessly in 25 minutes!
Servings: 6
Calories: 408kcal
Equipment
Ingredients
- 2 1/2 cup elbow macaroni
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 1/4 cup yellow onion finely chopped
- 2 tbsp all-purpose flour
- 2 cup whole milk warmed
- 1 cup butternut squash puree
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp onion powder
- 3/4 tsp dry mustard
- 1 cup sharp cheddar cheese grated
- 2 tbsp Parmesan cheese grated
Garnishes
- toasted breadcrumbs
- crisp bacon pieces
- freshly minced herbs
Instructions
- Fill a Dutch oven or heavy-bottom stock pot with water and bring it to a boil. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.
- In a glass measuring cup, heat the 2 cups of milk for 45 seconds on HIGH in the microwave, then set it aside.
- Return the pot to low heat, melt the butter, and sauté the garlic and onion until translucent. Whisk in the flour. Bring the heat up to medium and cook for 1–2 minutes or until the mixture begins to bubble (but not brown). Add 1½ cups of the warm whole milk and whisk to combine. Bring the mixture to a boil—it will thicken substantially.
- Add the butternut squash puree, salt, and spices, continuing to whisk. Turn the heat down to low and add the cheddar cheese and Parmesan, stirring constantly until it has melted into the sauce. Stir in the remaining ½ cup of milk.
- Add the cooked pasta and stir to coat. Remove from heat and garnish with additional cheese or desired toppings.
Notes
-Use any pasta you have on hand (we used whole wheat elbows). For extra flavor, broil the dish for a few minutes to brown the cheese—try using a cast iron skillet for the best results.
-Make your own puree by halving a small butternut squash, removing the seeds, rubbing with olive oil, and roasting face down on a parchment-lined baking sheet at 425°F (218°C) for 25–30 minutes until fork-tender.
-Easily double this recipe to serve more people without changing the cooking process.
STORE Macaroni and Cheese Butternut Squash leftovers in an airtight container or wrapped tightly in the refrigerator for up to 4–5 days. To FREEZE, let the mac and cheese cool completely before wrapping it tightly with aluminum foil and placing it in a freezer-safe container for up to 4 months.
When REHEATING, bake frozen leftovers in a 400 degrees Fahrenheit (204 degrees Celsius) oven for 30 minutes or microwave on high for 3 minutes, stirring halfway through. For refrigerated leftovers, warm over low heat on the stovetop with a splash of milk to restore creaminess.
Nutrition
Calories: 408kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 576mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2991IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 1mg
