Description
A creamy and comforting Butternut Squash Mac and Cheese recipe that combines tender pasta with a smooth, cheesy butternut squash sauce. This healthier twist on classic mac and cheese uses roasted squash purée to create a velvety texture and rich flavor, perfect for a cozy weeknight meal or side dish.
Ingredients
Scale
Mac and Cheese
- 12 oz elbow macaroni or pasta of choice
- 2 cups peeled and cubed butternut squash
- 1 cup milk (plus more as needed)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Optional Toppings
- Breadcrumbs
- Fresh herbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or pasta of choice and cook according to package directions until al dente. Drain the pasta and set it aside.
- Prepare the Butternut Squash: In a medium saucepan, place the peeled and cubed butternut squash and cover with water. Bring to a boil, then reduce the heat and let it simmer for 10 to 12 minutes until the squash is very tender. Drain the squash thoroughly to remove excess water.
- Make the Squash Purée: Transfer the cooked squash to a blender or food processor. Add 1 cup of milk, salt, black pepper, and ground nutmeg if using. Blend the mixture until it becomes smooth and creamy, forming the base of the sauce.
- Prepare the Cheese Sauce: In a large saucepan, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the squash purée and gently stir to warm it through.
- Add the Cheeses: Gradually add the shredded sharp cheddar cheese and grated Parmesan, stirring continuously until the cheeses fully melt and the sauce becomes creamy. If the sauce is too thick, add more milk as needed to achieve your desired consistency.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce, tossing until all the pasta is evenly coated. Heat the combined dish for an additional 1 to 2 minutes to meld the flavors and serve warm.
Notes
- For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2 to 3 minutes until golden brown.
- Make this dish gluten-free by using gluten-free pasta instead of regular pasta.
- The ground nutmeg is optional but adds a warm, subtle spice that complements the butternut squash.
- Use whole milk for a richer sauce, or substitute with plant-based milk to make it dairy-free (adjust cheese choices accordingly).
