Print
Description
A creamy and comforting mac and cheese featuring sweet butternut squash, perfect for a festive meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- While the squash roasts, cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Stir in the salt, pepper, and nutmeg.
- Add the cooked macaroni, roasted butternut squash, cheddar cheese, and Gruyere cheese to the sauce. Stir until the cheese is melted and the pasta is well coated.
- If using, transfer the mac and cheese to a baking dish and sprinkle with panko breadcrumbs.
- Bake for 15-20 minutes, or until bubbly and lightly browned on top.
Notes
- For a smoother squash puree, you can mash the roasted squash with a fork or blend it in a food processor before adding it to the cheese sauce.
- You can add other spices like paprika or a pinch of cayenne pepper for a little heat.
- Feel free to use your favorite cheese combination.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg