Description
Meet your new go-to comfort dish. This velvety mac and cheese is swirled with roasted butternut squash for a naturally sweet, nutrient-rich sauce that doesn’t skimp on indulgence. It’s perfect for weeknights, potlucks, or when your soul needs a warm, cheesy hug. Let’s turn wholesome into wow—messy apron approved!
Ingredients
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1 lb elbow macaroni
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3 cups peeled, cubed butternut squash
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1 cup milk (dairy or oat)
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1 cup vegetable or chicken broth
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2 tbsp butter (or coconut oil)
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2 cloves garlic, minced
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½ tsp salt
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¼ tsp pepper
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¼ tsp ground nutmeg
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2 cups shredded sharp cheddar
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½ cup grated Parmesan
Instructions
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Boil pasta in salted water until al dente. Drain, no rinsing!
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Simmer squash in milk + broth 10–12 min until soft. Blend until smooth.
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Sauté garlic in butter over low heat, 30 sec until fragrant.
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Add puree, season with salt, pepper, nutmeg. Simmer 2 min. Remove from heat.
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Stir in cheeses until melted and glossy.
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Mix pasta into sauce, let rest 5 min for max creaminess.
Notes
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A splash of apple cider vinegar makes flavors pop.
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Leftovers? Reheat with a bit of milk for creaminess.
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Make it spicy with jalapeños or heartier with rotisserie chicken.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 310 cal Per Serving
- Fat: 13g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g