Description
Indulge in this creamy and flavorful Butternut Squash Macaroni and Cheese that offers a healthier twist to the classic dish. The velvety butternut squash sauce blends perfectly with the rich cheeses, creating a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients:
- 12 ounces elbow macaroni or pasta of choice
- 2 cups peeled and cubed butternut squash
- 2 cups milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Prepare the Squash Puree: Boil squash until tender, then blend with milk until smooth.
- Make the Cheese Sauce: Melt butter, whisk in flour, then add squash puree and cheese. Season with spices.
- Combine and Serve: Mix cooked pasta with sauce until coated. Garnish with parsley and serve.
Notes
- Add a pinch of cayenne pepper for a kick.
- Top with toasted breadcrumbs for extra crunch.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg