Description
A delightful twist on a classic favorite, this Butternut Squash Mac and Cheese features a creamy texture and rich flavor, perfect for family dinners and cozy nights.
Ingredients
Scale
- 250 g elbow macaroni
- 400 g butternut squash, peeled and cubed
- 200 g sharp cheddar cheese, grated
- 240 ml milk
- 30 g butter
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt, to taste
- Pepper, to taste
- 50 g breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 190°C (375°F).
- Place the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes.
- Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter, add minced garlic, and sauté for about 1 minute.
- Stir in the roasted butternut squash and cook for another 2 minutes.
- Add milk, nutmeg, salt, and pepper to the saucepan, stir well, and bring to a gentle simmer. Blend until smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated. Stir in the grated sharp cheddar cheese until melted.
- If using breadcrumbs, sprinkle them over the top.
- Transfer to a baking dish and bake for about 20 minutes until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Add a splash of milk when reheating to keep it creamy.
- Freeze leftovers for up to 3 months, thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Butternut Squash, Mac and Cheese, Comfort Food, Vegetarian Recipe