Description
A creamy and cheesy mac and cheese recipe featuring hidden butternut squash for added nutrition and flavor.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 medium butternut squash, peeled and cubed (about 2 cups)
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup milk (whole or plant-based)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: bread crumbs, parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. While the water is boiling, peel and cube your butternut squash, then steam or boil it until tender, about 10-15 minutes.
- Melt the butter in a medium saucepan over medium heat and whisk in the flour for about 1-2 minutes to create a roux. Gradually add in the milk, stirring constantly until the mixture thickens. Remove the saucepan from heat and stir in the garlic powder, onion powder, and season with salt and pepper. Then, blend the cooked butternut squash into the cheese mixture until smooth.
- Fold in the shredded cheddar and mozzarella until melted and creamy. Finally, mix in the cooked macaroni, ensuring it is well-coated.
- Transfer the butternut squash mac and cheese to a greased baking dish. For an added layer of texture, top with breadcrumbs if desired. Bake in the oven for about 20-25 minutes, or until bubbly and golden brown on top.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For reheating, add a splash of milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg