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Butternut squash is a nutrient-dense vegetable that shines during the autumn season. Known for its creamy texture and sweet, nutty flavor, it's a versatile ingredient that can be used in a variety of dishes, from soups to sides and even desserts. Packed with vitamins A and C, fiber, and antioxidants, butternut squash offers a host of health benefits. Incorporating it into your mac and cheese not only adds a vibrant color but also increases the nutritional value of the dish, making it a guilt-free indulgence.

Creamy Butternut Squash Mac and Cheese

Discover the ultimate comfort food with this creamy butternut squash mac and cheese recipe! Perfectly blending the rich, cheesy goodness of traditional mac and cheese with the vibrant sweetness of butternut squash, this dish not only delights the taste buds but also adds a nutritious twist. Packed with vitamins and fiber, it's an ideal choice for cozy dinners during the colder months. Enjoy a warm, nourishing meal that your whole family will love!
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Ingredients
  

2 cups macaroni (elbow or cavatappi)

2 cups butternut squash, peeled and cubed

1 cup vegetable broth

1 cup milk (whole or plant-based)

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized. Set aside to cool slightly.

    Cook the Macaroni: In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.

      Blend the Sauce: In a blender or food processor, combine the roasted butternut squash, vegetable broth, milk, garlic powder, onion powder, nutmeg, and a pinch of salt and pepper. Blend until smooth and creamy.

        Combine and Cook: In the same pot used for the macaroni, return it to low heat. Pour the butternut squash sauce into the pot and stir in the cheddar and mozzarella cheese. Continue to stir until the cheeses are melted and the sauce is creamy.

          Mix with Pasta: Add the drained macaroni to the cheese sauce, mixing well to ensure every piece of pasta is coated with the creamy sauce. If the mixture is too thick, you can add a bit more milk to reach your desired consistency.

            Optional Topping: If you'd like a crunchy topping, preheat your broiler. In a small bowl, mix the breadcrumbs with a tablespoon of olive oil and sprinkle it over the mac and cheese. Broil for 2-3 minutes, or until the topping is golden and crispy.

              Serve: Once everything is well combined and heated through, serve the creamy butternut squash mac and cheese in bowls. Garnish with freshly chopped parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6