Butternut Squash Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
395 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Butternut Squash Mac and Cheese
Description
Butternut Squash Mac and Cheese features elbow macaroni cooked to al dente and mixed with a creamy sauce made from pureed butternut squash sautéed with onions and garlic, seasoned with salt, pepper, mustard powder, and cayenne pepper. The sauce is enriched with vegetable broth and milk before folding in shredded cheddar cheese, resulting in a smooth, rich texture and a balanced flavor profile combining the natural sweetness of squash with cheese’s sharpness. This comforting macaroni dish works well as a filling meal or side.
The flavor melds creamy cheese with mild sweetness and warming spices, while the texture is silky from the blended squash sauce contrasted with the tender pasta. Preparation involves cooking squash until fork-tender, blending it into a sauce, and combining with cheese and pasta without overcooking, preserving a pleasant bite in the macaroni.
Leftovers store well in an airtight container in the refrigerator for up to five days, though the sauce is creamiest on day one. Freezing is also possible by placing the dish in a freezer-safe container, then thawing before reheating. Substitutions include using gluten-free pasta or other cheeses, but following the original cheddar-based recipe yields the intended balance of flavor and texture.
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 onion diced, small
- 3-4 cups butternut squash peeled and cubed
- 1 garlic minced, clove
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 cups vegetable broth low sodium
- 1 cup milk
- 2 cups cheddar cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Melt the butter in a large skillet over medium heat. Add the onions and cook until softened, 5 minutes.
- Add the butternut squash, garlic, salt, pepper, mustard powder and cayenne pepper, and cook until the mixture is fragrant, 5 more minutes.
- Add the vegetable broth to the skillet, bring to a boil and cook until the butternut squash is fork tender, about 10 minutes.
- Blend all the ingredients using a hand immersion blender until the sauce is smooth and creamy. Then whisk in the milk until well combined.
- Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine.
Notes
- Store leftovers in an airtight container; consume within 4-5 days for best texture and flavor.
- To freeze, place mac and cheese in a freezer-safe container and thaw fully in the refrigerator before reheating.
- Gluten-free pasta can be substituted to accommodate dietary needs without significantly altering the dish.
- Cheddar cheese can be replaced with other melting cheeses if desired, though flavor will vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 491mg | 20% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8019IU | 160% |
| Vitamin C | 16mg | 18% |
| Calcium | 364mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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