Description
A creamy and nutritious twist on classic mac and cheese featuring the wholesome goodness of butternut squash.
Ingredients
Scale
- 1 medium butternut squash
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup milk (or plant-based milk)
- 2 tablespoons butter (or olive oil)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Prep the Butternut Squash: Preheat your oven to 400°F (200°C), slice the squash, scoop out seeds, drizzle with oil, and roast for 30-40 minutes until tender.
- Cook the Pasta: Boil salted water and cook elbow macaroni until al dente, then drain.
- Make the Sauce: Melt butter, add garlic powder, whisk in milk, then mix in roasted butternut squash and cheeses until smooth.
- Combine and Bake: Mix the cooked macaroni with the cheese sauce, season, and optionally broil for a crispy topping.
- Serve and Enjoy: Cool slightly, plate, and garnish with fresh herbs.
Notes
Can add diced jalapeños for a spicy kick or mix in veggies like spinach or broccoli for a nutritional boost.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: mac and cheese, butternut squash, comfort food, healthy recipes, vegetarian