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Description
A creamy and comforting macaroni and cheese made with sweet butternut squash, offering a seasonal and slightly healthier twist on a classic favorite. This recipe is perfect for a cozy autumn meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- Optional: breadcrumbs for topping
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- While macaroni cooks, steam or boil butternut squash until tender. Mash or puree until smooth.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
- Stir in salt, pepper, and nutmeg.
- Remove from heat. Stir in cheddar and Gruyere cheeses until melted and smooth.
- Add mashed butternut squash to the cheese sauce and stir until well combined.
- Add the cooked macaroni to the sauce and toss to coat evenly.
- Transfer to a baking dish. Top with breadcrumbs if desired.
- Bake at 375°F (190°C) for 15-20 minutes, or until bubbly and lightly browned.
Notes
- For a smoother sauce, ensure the butternut squash is pureed completely.
- Adjust cheese quantities to your preference.
- Add a pinch of cayenne pepper for a little heat.
- This dish can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500-600 kcal (varies based on cheese and added ingredients)
- Sugar: 10-15g
- Sodium: 600-800mg
- Fat: 25-35g
- Saturated Fat: 15-20g
- Unsaturated Fat: 10-15g
- Trans Fat: 0-1g
- Carbohydrates: 50-60g
- Fiber: 5-7g
- Protein: 20-25g
- Cholesterol: 70-90mg