Butternut Squash Macaroni and Cheese
Creamy Butternut Squash Macaroni and Cheese combines tender squash, rich cheese, and pasta for a cozy, comforting twist on a classic family favorite.
Servings 8 servings
Calories 335kcal
Ingredients
- 12 oz elbow macaroni or small pasta shells
- 2 cups butternut squash peeled & cubed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole or 2%
- 1 cup sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese - grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch nutmeg optional
- ⅓ cup pasta water reserved - as needed for thinning
Instructions
- Cook the pasta until just al dente in a large pot of salted water. Remove, reserve ⅓ cup of pasta water, then drain and set aside.
- Steam or boil the butternut squash until very soft, about 10–12 minutes, then blend until smooth using a blender or immersion blender.
- Melt the butter in a saucepan over medium heat, and whisk in the flour to form the base of the roux. Cook for 1–2 minutes until lightly golden.
- Slowly whisk in the milk, stirring constantly until the mixture thickens, about 4–5 minutes.
- Stir in the butternut squash puree, salt, pepper, garlic powder, onion powder, and nutmeg if using.
- Reduce the heat to low, stir in the cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth.
- Add a splash of reserved pasta water if the sauce becomes too thick.
- Fold in the cooked pasta until evenly coated.
- Serve warm.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 387mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin C: 7mg | Calcium: 265mg | Iron: 1mg | Net Carbohydrates: 39g