Butternut Squash Mac and Cheese
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
369 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Mac and Cheese
Description
Butternut Squash Mac and Cheese begins by roasting diced butternut squash until tender and lightly seasoned. The roasted squash is pureed with milk to create a smooth base that is incorporated into a classic cheese sauce thickened with butter and flour. The sauce is enhanced with ground nutmeg and fresh rosemary, lending warm and herbal notes.
Cooked elbow macaroni is combined with the creamy cheese and squash mixture, integrating sweetness from the squash with savory sharp cheddar cheeses. Topping the dish with whole wheat breadcrumbs before baking adds a contrasting crunchy texture and whole grain element.
This dish provides a comforting, vegetable-enriched alternative to traditional mac and cheese that works well as a side or main course. The blend of flavors balances creamy, sharp, sweet, and herbaceous elements for a satisfying meal.
Ingredients
- 1/2 butternut squash peeled, seeded, and chopped, medium
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- 1/2 pound elbow macaroni
- 2 1/2 cups milk divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon rosemary fresh, chopped
- 1 cup White Cheddar Cheese shredded, aged
- 1 cup cheddar cheese shredded, sharp
- 3/4 cup whole wheat breadcrumb
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% 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.
User Reviews
Overall Rating
4.7
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