Description
Butternut squash mac and cheese is a delightful comfort food that combines creamy cheese with the natural sweetness of roasted butternut squash. This dish not only pleases the palate but also adds a vibrant pop of color to your table, making it perfect for family dinners or potluck gatherings. With its rich flavors and comforting texture, every bite feels like a warm embrace, making it a favorite among kids and adults alike.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz pasta (elbow macaroni or your favorite shape)
- 2 cups sharp cheddar cheese, grated
- 1 cup whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 400°F (200°C). Slice butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
- Cook pasta according to package instructions in salted boiling water until al dente; drain and set aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 2 minutes until golden. Gradually whisk in milk until smooth.
- Remove from heat, then add grated cheddar cheese, garlic powder, salt, and pepper. Stir until melted.
- Mash the roasted squash into the cheese sauce mixture (leave some chunks), then fold in cooked pasta.
- Transfer to a greased baking dish, sprinkle panko breadcrumbs on top, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg