Description
This creamy and comforting Butternut Squash Mac and Cheese is a delightful twist on the classic dish, featuring roasted butternut squash blended into a velvety cheese sauce. Packed with sharp cheddar, Parmesan, and optional mozzarella for extra creaminess, this recipe combines wholesome ingredients to create a flavorful and satisfying meal perfect for cozy dinners.
Ingredients
Scale
Roasted Butternut Squash
- 2 cups butternut squash, peeled, cubed, and roasted
- Olive oil, for tossing
- Salt and pepper, to taste
Sauce Ingredients
- 1 cup milk (whole or 2% preferred)
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (or butter)
- 1 tablespoon all-purpose flour (for thickening)
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
Pasta
- 8 oz elbow macaroni (or any pasta shape you prefer)
Garnish
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized. Let it cool slightly.
- Cook the Pasta: While the squash roasts, cook the pasta according to the package directions. Drain and set aside.
- Make the Butternut Squash Sauce: In a blender or food processor, combine the roasted butternut squash, milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy.
- Make the Cheese Sauce: In a large skillet, heat the olive oil (or butter) over medium heat. Once hot, whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is slightly golden and bubbling. Slowly pour in the butternut squash mixture, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce has thickened. If you prefer a creamier texture, stir in the mozzarella cheese at this point.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet and toss it to coat in the butternut squash sauce. Cook for an additional 1-2 minutes to ensure everything is evenly heated through.
- Serve: Once everything is combined, taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme, if desired. Serve immediately and enjoy!
Notes
- Roasting the butternut squash enhances its natural sweetness and flavor.
- Use whole or 2% milk for a richer sauce, but you can substitute with plant-based milk if preferred.
- Adding mozzarella cheese is optional but adds extra creaminess.
- Adjust seasoning at the end to your taste.
- Make sure to whisk constantly when adding the squash mixture to avoid lumps in the sauce.
- For a smoother sauce, you can strain the squash mixture before adding to the roux.
- Use gluten-free pasta if a gluten-free option is desired.
