Macaroni and Cheese with Butternut Squash or Cauliflower
Elevate your comfort food game with this creamy Macaroni and Cheese with Butternut Squash or Cauliflower, a healthier twist on the classic dish that sneaks in extra veggies without sacrificing flavor. The velvety cheese sauce is enriched with a wholesome puree of butternut squash or cauliflower, blended seamlessly with sharp cheddar and Parmesan for a rich, satisfying bite. A hint of Dijon mustard adds depth, while optional golden breadcrumbs provide a delightful crunch. Perfect as a main course or side dish, this nutrient-packed, kid-friendly recipe is ready in just 45 minutes, making it an easy yet indulgent weeknight dinner. Whether you're craving cozy fall flavors or a veggie-forward twist on a classic, this dish is guaranteed to please the whole family.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 3 cups Butternut squash (peeled, seeded, and cubed) or cauliflower (cut into florets)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Milk (whole or 2%)
- 1 cup Chicken or vegetable broth
- 2 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
- 1 tablespoon Olive oil or melted butter (optional, for toasting breadcrumbs)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
While the macaroni cooks, prepare the butternut squash or cauliflower. Steam or boil the squash cubes or cauliflower florets in a medium saucepan until very tender, about 8-10 minutes. Drain and let cool slightly.
Transfer the steamed squash or cauliflower to a blender or food processor. Add chicken or vegetable broth and blend until smooth. Set the puree aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a roux and begins to bubble but does not brown.
Slowly whisk in the milk, a little at a time, to avoid lumps. Continue stirring and cook until the mixture thickens, about 4-5 minutes.
Stir in the prepared squash or cauliflower puree, followed by the shredded cheddar cheese and Parmesan cheese. Mix until the cheese has melted into the sauce.
Add Dijon mustard, salt, and black pepper, and mix well. Taste and adjust seasoning if needed.
Combine the cooked macaroni with the cheese sauce in a large bowl or the saucepan, stirring to coat the pasta evenly.
If using breadcrumbs, preheat the oven to broil. Toss the breadcrumbs with olive oil or melted butter, then sprinkle them evenly over the macaroni and cheese in a baking dish. Broil for 2-4 minutes, or until the top is golden and crispy. Watch carefully to avoid burning.
Serve the macaroni and cheese hot as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 484 mg | 37% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 242 mg | 5% | |
*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.
