Butternut Mac N Cheese
Creamy, comforting, and packed with a nutritious twist, Butternut Mac N Cheese is the ultimate update on a classic comfort food. Roasted butternut squash forms the base of a velvety sauce, blending seamlessly with sharp cheddar and Parmesan cheeses for a rich and flavorful dish. A hint of garlic powder and paprika adds warmth, while a crunchy panko topping brings textural contrast to every bite. Perfect for weeknight dinners or holiday side dishes, this wholesome recipe combines the familiar coziness of macaroni and cheese with the earthy sweetness of butternut squash. Ready in just about an hour, this dish is sure to satisfy your cravings while sneaking in a serving of vegetables. For an added touch, garnish with fresh parsley to brighten the flavors and presentation.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel, seed, and cube the butternut squash into 1-inch pieces. Toss the squash with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared baking sheet.
Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender. Remove and let cool slightly.
While the squash is roasting, cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Once the squash has cooled slightly, puree it in a blender or food processor with the vegetable broth until smooth. Set the puree aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
Slowly pour in the milk, whisking continuously to eliminate lumps. Cook for 2-3 minutes until slightly thickened.
Stir in the butternut squash puree until combined. Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and paprika. Mix well.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and Parmesan cheese until melted and creamy.
Add the cooked macaroni to the sauce, stirring well to coat evenly.
Preheat your oven’s broiler. Transfer the mac and cheese to a greased 9x13-inch baking dish.
Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese. Broil for 2-3 minutes, or until the breadcrumbs are golden brown. Keep an eye to prevent burning.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 54.6 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3001 mg | 231% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3482 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
