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Description
A creamy and flavorful butternut squash mac and cheese recipe, perfect for a comforting meal.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in garlic powder and nutmeg.
- Add roasted butternut squash to the sauce and mash with a fork or potato masher until mostly smooth.
- Stir in cheddar cheese and Gruyere cheese until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir to combine.
- Serve immediately.
Notes
- For a smoother sauce, you can blend the roasted butternut squash with a little of the milk before adding it to the cheese sauce.
- Feel free to add other spices like paprika or a pinch of cayenne pepper for a little heat.
- Top with breadcrumbs or extra cheese before baking for a crispy topping (bake for an additional 10-15 minutes at 375°F/190°C if adding a topping).