Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a comforting twist on the classic dish, combining creamy cheeses with the earthy sweetness of roasted squash. This vibrant and delicious recipe elevates any meal, whether it’s a cozy weeknight dinner or a festive gathering. With its velvety texture and rich flavors, every bite is like a warm hug for your taste buds. Perfect for both kids and adults, this dish will quickly become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt to taste
- Pepper to taste
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet with olive oil until tender (about 25 minutes).
- Cook elbow macaroni in salted boiling water until al dente (7-8 minutes), then drain.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux; gradually whisk in milk until smooth and thickened.
- Remove from heat and stir in cheddar, Gruyère, garlic powder, salt, and pepper until melted.
- Mash roasted butternut squash and fold into the cheese sauce along with cooked macaroni.
- Pour mixture into a greased baking dish. Top with panko breadcrumbs mixed with melted butter.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg