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Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese is a fun spin on an American classic dish. Using the butternut squash makes the recipe incredibly creamy.
Servings 12
Calories 378kcal
Ingredients
- 12 ounces elbow macaroni
Roasting the Butternut Squash
- 32 ounces butternut squash diced
- 3 tablespoons olive oil extra virgin
- 2 teaspoon ground nutmeg
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup vegetable broth
Cheese Sauce
- ½ cup all-purpose flour
- 4 tablespoons butter unsalted
- 4 cups milk
- 12 ounces Cheddar cheese
- 1 tablespoon mustard
Instructions
PREP
- Cook pasta according to package instructions. SUBTRACT 3 minutes from the recommended boiling time.
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
BUTTERNUT SQUASH PUREE
- Place diced butternut squash in a large bowl, season with olive oil, salt, pepper, and nutmeg, and toss until well combined.
- Transfer butternut squash onto the baking sheet and roast for 25 minutes. Once done, reduce the heat to 350° Fahrenheit.
- Transfer the roasted butternut squash into a food processor and add vegetable broth. Blend until the butternut squash until creamy. Set aside.
CHEESE SAUCE
- In a large pot, melt butter over medium-low heat, add flour, and stir until the butter and flour have created a paste (roux).
- Pour milk into the mixture. Stir until the milk has warmed and the mixture has thickened. About 5-7 minutes. Season with salt, pepper, and mustard. Add ¾ of Cheddar cheese and the creamy butternut squash to the sauce and simmer for a few minutes.
- Add cooked pasta to the cheese sauce and transfer everything into a casserole dish. Top with the remaining Cheddar cheese.
- Bake for 20 minutes at 350º Fahrenheit.
Nutrition
Calories: 378kcal | Carbohydrates: 38g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 735mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8631IU | Vitamin C: 16mg | Calcium: 339mg | Iron: 1mg