Description
Creamy and flavorful, this Butternut Squash Mac and Cheese is a delicious twist on the classic comfort food. Made with a velvety butternut squash sauce and a cheesy topping, this dish is perfect for a cozy family dinner or holiday gathering.
Ingredients
Scale
Pasta:
- 12 ounces elbow macaroni pasta
Squash Sauce:
- 3 cups butternut squash, peeled and cubed
- 1 cup milk
- 1/2 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Topping:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Squash: Boil the butternut squash until tender, then blend with milk and broth.
- Cook the Pasta: Boil pasta until al dente, then drain.
- Make the Sauce: Create a roux, add squash puree, spices, and cheeses.
- Combine: Stir in the cooked pasta.
- Bake: Pour into a dish, top with breadcrumbs, and bake until golden.
- Serve: Garnish with parsley before serving.
Notes
- For a creamier stovetop-only version, skip the breadcrumb topping.
- You can add cooked bacon, caramelized onions, or spinach for extra flavor.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
