Description

This Butternut Squash Mac and Cheese offers a creamy, nutritious twist on classic mac and cheese by incorporating smooth butternut squash puree for added flavor and a velvety texture. Perfect as a comforting main course, this recipe blends sharp cheddar, Parmesan, and optional mozzarella cheeses with wholesome pasta and warming spices for a wholesome, cozy meal suitable for vegetarians.

Ingredients

Scale

Pasta

12 ounces elbow macaroni

Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups butternut squash puree (fresh or canned)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese

1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese (optional for extra creaminess)

Garnish (optional)

Chopped fresh parsley

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Instructions

Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside to prepare the sauce.
Make Roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook the mixture for about 1 minute to form a roux, which will thicken your sauce.
Add Milk and Thicken: Slowly whisk in the whole milk, continuing to stir to avoid lumps. Cook this mixture for 3 to 4 minutes, or until it thickens into a smooth, creamy sauce.
Add Flavorings and Butternut Squash: Stir in the butternut squash puree along with garlic powder, onion powder, nutmeg, salt, and black pepper. Cook for an additional 2 to 3 minutes until the mixture is smooth and heated through.
Melt Cheeses: Reduce the heat to low and add the shredded sharp cheddar, grated Parmesan, and optional mozzarella cheese. Stir gently until all the cheese has melted into a creamy sauce.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to coat the pasta evenly with the butternut squash mac and cheese sauce.
Serve: Serve the prepared dish warm, garnished with chopped fresh parsley if desired for a burst of color and extra freshness.

Notes

You can roast and puree fresh butternut squash yourself or use canned butternut squash puree for convenience.
For a baked variation, transfer the mac and cheese to a greased baking dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.