Butternut Squash Macaroni Cheese
Creamy, comforting, and packed with flavor, this Butternut Squash Macaroni Cheese is the ultimate twist on a classic comfort food. Featuring a velvety cheese sauce made with roasted butternut squash, sharp cheddar, and nutty parmesan, this dish delivers a delightful balance of savory richness and natural sweetness. The golden breadcrumbs topping adds a satisfying crunch, while the optional hint of nutmeg ties all the flavors together. Perfect for cozy dinners or holiday side dishes, this recipe is a nutritious upgrade to traditional mac and cheese, thanks to the squash’s subtle richness and vibrant color. Ready in just under an hour, this baked butternut squash macaroni and cheese is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoon garlic powder
- 0.25 teaspoon nutmeg (optional)
- 0.75 cups panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.
While the squash is roasting, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually add the milk, whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until it thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan. Mix until the cheese has fully melted.
Add the roasted butternut squash to a blender or food processor along with the cheese sauce. Blend until smooth and creamy.
Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and nutmeg if using.
Combine the cooked elbow macaroni with the butternut squash cheese sauce in a large mixing bowl, stirring to coat the pasta evenly.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out into an even layer.
Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
Place the dish in the oven and bake at 400°F (200°C) for 10-12 minutes, or until the breadcrumbs are golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your creamy butternut squash macaroni cheese!
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 47.0 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2848 mg | 219% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2217 mg | 47% | |
*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.
