Description
A comforting twist on classic mac and cheese featuring sweet, creamy butternut squash.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 teaspoon paprika
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes.
- Cook the macaroni according to package instructions until al dente. Drain and set aside. Blend the roasted squash into a smooth purée.
- Combine the squash purée, milk, cream cheese, paprika, and shredded cheese in a saucepan over medium heat. Stir until melted and creamy.
- Mix the cooked macaroni with the cheese sauce. Pour into a greased baking dish, top with breadcrumbs, and bake for an additional 15-20 minutes until golden.
- Serve hot, garnished with fresh herbs if desired.
Notes
Customize with additions like sautéed spinach or different cheese blends. For a vegan version, substitute cheeses and milk with plant-based alternatives.
- 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