Butternut Squash Macaroni and Cheese Recipe
Butternut Squash Macaroni and Cheese is a creamy & flavorful version of a comfort food classic. It is perfect for sneaking in extra veggies!
Servings: 6
Calories: 407kcal
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 tsp 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, bring 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 c. of milk for 45 seconds on HIGH in the microwave, set aside.
- Return the pot to low heat, melt the butter and sauté garlic and onion until translucent, then 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 c. 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, continue whisking. 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 c. of milk.
- Add the cooked pasta and stir to coat. Remove from the heat and garnish with additional cheese or desired toppings.
Notes
-Feel free to use any type of pasta you have on hand (we used whole wheat elbows). To take this recipe to the next level, turn your oven on to broil, place it in for a few minutes to brown the cheese on top (we put ours into a cast iron skillet).
-You can easily make your own puree buy cutting a small butternut squash in half, scraping out the seeds, rubbing with olive oil and placing face down on a parchment lined baking sheet and roasting at 425 for 25-30 minutes or until fork-tender.
-This recipe can easily be doubled to serve a larger crowd.
-You can easily make your own puree buy cutting a small butternut squash in half, scraping out the seeds, rubbing with olive oil and placing face down on a parchment lined baking sheet and roasting at 425 for 25-30 minutes or until fork-tender.
-This recipe can easily be doubled to serve a larger crowd.
Nutrition
Calories: 407kcal | Carbohydrates: 53g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 572mg | Potassium: 363mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2990IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg