Description
Indulge in the ultimate comfort food with this creamy butternut squash mac and cheese. Velvety pasta is enveloped in a rich, cheesy sauce infused with the natural sweetness of roasted butternut squash. Perfect for cozy nights or impressing guests, this dish is a delightful blend of autumn flavors that will warm your soul.
Ingredients
Scale
- 2 cups butternut squash, roasted
- 8 oz elbow macaroni
- 1 ½ cups sharp cheddar cheese, shredded
- 1 cup whole milk (or plant-based alternative)
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve butternut squash, remove seeds, and roast cut-side down for 30-40 minutes until tender.
- Cook elbow macaroni according to package instructions until al dente; drain and set aside.
- In a pot over medium heat, melt butter. Stir in roasted squash, milk, garlic powder, salt, and pepper; blend until smooth.
- Gradually add cheddar cheese until melted. Fold in cooked macaroni until well coated.
- Transfer to a greased baking dish and bake at 350°F (175°C) for 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg