Butternut Squash Mac and Cheese
A creamy and comforting twist on classic mac and cheese, enriched with the natural sweetness and nutrients of butternut squash.
Ingredients
Pasta and Sauce
- 8 oz elbow macaroni (or pasta of choice) Cook according to package instructions
- 2 cups butternut squash, peeled and diced Boil until tender
- 2 tablespoons olive oil For blending
- ½ cup milk (dairy or non-dairy) Almond or oat milk can be used
- 1 tablespoon butter For richness
- 1 teaspoon garlic powder For flavor
- 1 teaspoon nutmeg Optional for flavor depth
- Salt and pepper to taste Salt and pepper For seasoning
Cheese Topping
- 1 cup sharp cheddar cheese, shredded Reserve some for topping
- ½ cup mozzarella cheese, shredded Reserve some for topping
- Bread crumbs to taste Bread crumbs Optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the pasta: In a large pot, cook your elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the butternut squash: In a medium pot, add the diced butternut squash and cover it with water. Bring to a boil and cook for about 15–20 minutes until tender. Drain the squash and return it to the pot.
Blending and Combining
- Blend the squash: Add the olive oil, milk, garlic powder, salt, and pepper to the cooked squash. Use an immersion blender or a regular blender to puree until smooth.
- Combine: In a large mixing bowl, combine the cooked pasta with the butternut squash sauce, mixing well. Stir in the cheddar and mozzarella cheese, keeping some for topping if you prefer.
Baking
- Transfer the mixture to a greased baking dish. If desired, sprinkle additional cheese and breadcrumbs on top for a crunchy finish.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Allow it to cool for a few minutes before serving.
Notes
For a vegan option, swap cheese and butter with plant-based alternatives, and use non-dairy milk. Store leftovers in an airtight container in the fridge for 3–5 days.