Description
Butternut squash mac and cheese is a creamy, dreamy comfort food that combines the rich flavors of sharp cheddar with the natural sweetness of butternut squash. This vibrant dish not only warms the heart but also pleases the palate, making it an ideal choice for cozy family dinners or gatherings. With its golden hue and delicious crunch from panko breadcrumbs, this recipe is sure to become a family favorite.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 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). Roast butternut squash on a lined baking sheet for 30-40 minutes until tender.
- Cook macaroni in salted water according to package instructions until al dente; drain.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux; cook until bubbly. Whisk in milk until smooth, then add cheese until melted.
- Puree roasted squash and mix into the cheese sauce.
- Combine macaroni with cheese sauce, pour into a greased baking dish, and top with panko breadcrumbs.
- Bake at 375°F (190°C) for 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg