4.7 from 549 votes
Butternut Squash Mac and Cheese
The perfect mac and cheese recipe for fall!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 369 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/2 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 cups milk, divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chopped rosemary
- 1 cup aged white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole wheat breadcrumbs
Instructions
- Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once. When the squash is done roasting reduce oven temperature to 350 degrees F.
- Meanwhile, cook macaroni according to package directions, drain well. Set aside.
- Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
- In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
- Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
- Place the pan in the oven and bake for 25-30 minutes or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.
Cup of Yum
Nutrition Information
Calories
369kcal
(18%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
294mg
(12%)
Potassium
368mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5477IU
(110%)
Vitamin C
12mg
(13%)
Calcium
323mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 294mg | 12% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5477IU | 110% |
| Vitamin C | 12mg | 13% |
| Calcium | 323mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.