Description
This Butternut Squash Mac and Cheese recipe offers a comforting, creamy twist on a classic dish by incorporating naturally sweet and nutritious butternut squash. The sauce blends steamed squash with cream cheese and spices, topped with sharp cheddar cheese, then baked to golden perfection. It’s a cozy, wholesome meal perfect for fall or any time you crave a hearty pasta dish.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Butternut Squash Sauce
- 2 cups butternut squash, cubed
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Topping
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
- Prepare Squash: Steam or boil the cubed butternut squash until it becomes tender, which usually takes about 10-15 minutes.
- Make Cheese Sauce: Blend the cooked butternut squash with milk, cream cheese, garlic powder, nutmeg, salt, and pepper in a blender or food processor until you achieve a smooth and creamy sauce.
- Combine Mixture: In a baking dish, mix the cooked macaroni with the butternut squash cheese sauce until well combined.
- Add Cheese Topping: Evenly sprinkle the shredded sharp cheddar cheese over the top of the macaroni and cheese mixture.
- Bake: Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown for a deliciously melty finish.
Notes
- Use whole milk or 2% milk for best creaminess.
- For a vegan adaptation, substitute dairy cheeses with plant-based alternatives.
- Adding a pinch of smoked paprika can give a subtle smoky flavor.
- Ensure the butternut squash is well blended to avoid lumps in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
