Butternut Squash Mac and Cheese
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(200)
Ingredients
6 servings
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound whole wheat macaroni
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- Optional toppings: toasted breadcrumbs, chopped parsley
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
Step 3
Cook the macaroni according to package instructions. Drain and set aside.
Step 4
In a saucepan, heat the milk over medium heat until just simmering. Add the roasted butternut squash and blend until smooth.
Step 5
Return the mixture to the saucepan and stir in the cheddar and Parmesan cheese until melted and smooth.
Step 6
Add the cooked macaroni to the sauce, stirring to coat.
Step 7
Season with nutmeg, salt, and pepper to taste.
Step 8
Serve immediately, garnished with optional toppings if desired.
Step 9
Save recipe for the next time?
Chef's notes
For a crispy texture, top with toasted breadcrumbs and bake in a 375°F oven for 10 minutes before serving.
For a smoky flavor, consider adding a pinch of smoked paprika.
