Butternut Squash Mac and Cheese

As seen on

Cookie + Kate

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(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

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Preparation

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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.

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.

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Skill Level

other

Butternut Squash Mac and Cheese

Ingredients

Preparation

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Chef’s notes

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