Butternut Squash Mac & Cheese
User Reviews
4.9
14 reviews
Excellent
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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 people
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Mac & Cheese
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Now you can enjoy mac & cheese with VEGGIES in it...who knew?! The butternut squash adds a subtle flavor and tons of nutrition. Don't worry, it's plenty cheesy too!
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Ingredients
- 16 oz. macaroni pasta uncooked, elbow shape, or preferred shape
- 3 cups milk or reserved pasta water
- 3 Tbsp. butter unsalted
- 3 Tbsp. all-purpose flour
- 2 (10 oz.) butternut squash cook in microwave according to package directions, frozen, in bags
- 2 - 2 1/2 cups cheese or a mix of cheddar and Velveeta, shredded
- salt to taste
- black pepper to taste
- Parmesan Cheese for garnish
- 1/3 cup heavy cream for more creaminess
Instructions
- Cook pasta according to package directions. Drain pasta but reserve 3 cups pasta water, or just drain it all and use milk for a creamier mac and cheese.
- First make the roux: In a large pot over medium heat, melt the butter and whisk in flour until combined, about 15-20 seconds. (Be sure not to let it burn). Then, slowly whisk in 1 1/2 cups of the milk or reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point.
- Add in cubed butternut squash and then add in the remaining milk or pasta water.
- Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
- Add in the cheese and stir until melted. Taste and add in salt and pepper to taste (I add about 1 tsp. salt and 1/2 tsp. pepper. (Heavy pinch of salt recommended!) May taste bland if you don't add enough salt so be sure to season as desired.
- Stir in the cooked pasta until they are coated. The macaroni thickens as it sits. Top with parmesan cheese and enjoy!
Notes
- I recommend using an immersion blender to get it "cheesy" and smooth if you have one but if not, blend mixture in a blender or use a potato masher to mash up the butternut squash. It will not be as creamy if you don't blend it though!
- You can also buy washed, pre-cut fresh butternut squash in the store. Use a 20 oz. container. You will need to boil the butternut squash cubes if using fresh or pre-cut in boiling water until tender or you can roast it in the oven. If using frozen, thaw butternut squash on the counter prior to adding into the pot or cook in the microwave according to the package directions.
- *Blend up the butternut squash all the way for a smooth mac & cheese, or leave some of the cubes whole for more texture. I personally like it smooth but have enjoyed it both ways!
- I recommend using an immersion blender to get it "cheesy" and smooth if you have one but if not, blend mixture in a blender or use a potato masher to mash up the butternut squash. It will not be as creamy if you don't blend it though!
- This mac and cheese may taste bland if not enough salt is added. Taste and adjust as desired.
Nutrition Information
Show Details
Serving
1cup
Calories
333kcal
(17%)
Carbohydrates
50.7g
(17%)
Protein
13.6g
(27%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 333kcal | 17% |
| Carbohydrates | 50.7g | 17% |
| Protein | 13.6g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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