Butternut Mac N Cheese My Other Version
Indulge in the ultimate creamy comfort with "Butternut Mac N Cheese: My Other Version," a cozy twist on a classic favorite. This recipe combines the natural sweetness of velvety pureed butternut squash with a rich, cheesy blend of sharp cheddar and Parmesan for a dish that's both wholesome and decadent. Featuring tender elbow macaroni coated in a luxurious sauce infused with garlic, paprika, and a hint of butter, this family-friendly meal is perfect for weeknight dinners or special gatherings. Ready in under an hour, it’s a satisfying way to sneak in veggies without compromising on creamy mac-and-cheese goodness. Serve warm, garnished with a sprinkle of Parmesan or freshly cracked black pepper, and watch it disappear in seconds!
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Recipe Information
Ingredients
- 3 cups (peeled, cubed) butternut squash
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp (or to taste) salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 cup water
Instructions
Peel and cube the butternut squash into roughly 1-inch pieces.
In a medium saucepan, add the cubed squash, 1 cup of water, and a pinch of salt. Heat over medium-high until the water starts to boil.
Reduce the heat to medium, cover, and let simmer for about 10-12 minutes or until the squash is fork-tender.
Drain any remaining water and transfer the cooked squash to a blender. Blend until smooth, then set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan or skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly to create a roux. Cook for 1-2 minutes until the mixture turns golden.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the pureed butternut squash, cheddar cheese, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Cook, stirring often, until the cheese is fully melted and the sauce is creamy.
Add the cooked macaroni to the sauce and stir to coat the pasta evenly.
Drizzle olive oil over the macaroni and cheese if desired for a glossy finish.
Serve warm and enjoy! Optionally, garnish with freshly cracked black pepper or extra Parmesan cheese.
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7651 mg | 333% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 48.3 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 5121 mg | 394% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3086 mg | 66% | |
*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.
