Butternut Squash Mac and Cheese
A creamy and delicious mac and cheese made with roasted butternut squash for a healthy and flavorful twist.
Ingredients
Main Ingredients
- 1 pound butternut squash peeled, seeded, and cubed
- 0.5 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 0.5 teaspoon nutmeg ground
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
- While the squash is roasting, cook the macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until lightly golden.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the cheddar cheese, Gruyere cheese, and nutmeg until the cheese is melted and the sauce is smooth.
- Add the roasted butternut squash to the cheese sauce and mash lightly with a fork or potato masher to incorporate into the sauce.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Serve immediately.
Notes
Optional: Top with breadcrumbs or fresh parsley before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!