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Here’s what you need for your Butternut Squash Mac and Cheese: - Butternut Squash: 1 medium, peeled and diced - Elbow Macaroni: 8 oz - Cheddar Cheese: 2 cups, sharp, shredded - Mozzarella Cheese: 1 cup, shredded - Milk: 1 cup - Unsalted Butter: 2 tablespoons - All-Purpose Flour: 2 tablespoons - Garlic Powder: 1 teaspoon - Onion Powder: 1 teaspoon - Salt: ½ teaspoon - Black Pepper: ¼ teaspoon - Nutmeg: ¼ teaspoon - Breadcrumbs: ½ cup (optional for topping) - Fresh Parsley: chopped (for garnish) Each ingredient plays a key role in this dish. The butternut squash adds a sweet and creamy texture. The elbow macaroni holds the sauce well, making every bite enjoyable. Cheddar cheese gives a sharp flavor, while mozzarella adds a stretchiness that makes mac and cheese fun to eat. Milk helps create a smooth sauce. Butter and flour are essential for making a roux, which thickens the sauce. Garlic and onion powders boost flavor without overpowering the dish. Salt, black pepper, and nutmeg round out the taste. If you want a crispy topping, add breadcrumbs before baking. Finally, fresh parsley adds color and a hint of freshness when you serve it. Gather these ingredients and get ready to cook a dish that warms the heart! {{ingredient_image_1}} - Preheat the Oven: Set to 350°F (175°C). - Cook the Macaroni: Boil water in a large pot. Add elbow macaroni and cook as per package instructions. Drain the pasta and set it aside. - Steam the Butternut Squash: Peel and dice the butternut squash. Steam it in a pot until tender, about 10-12 minutes. - Make the Roux: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour. Cook for about 1 minute until it forms a light roux. - Prepare the Cheese Sauce: Gradually whisk in 1 cup of milk. Stir until smooth and bring the mixture to a simmer. It will thicken in about 2-3 minutes. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of nutmeg. Stir in the butternut squash puree until well blended. - Mix Pasta and Sauce: Combine the cooked macaroni with the butternut squash cheese sauce. Make sure every piece of pasta is coated. - Baking Instructions: Transfer the mixture to a greased baking dish. If you like, sprinkle ½ cup of breadcrumbs on top for a crispy finish. Bake for 20-25 minutes. Look for a golden brown top that is bubbly. This method makes a creamy and comforting dish that feels like a warm hug. Enjoy your Butternut Squash Mac and Cheese! - Choosing the Right Butternut Squash: Look for a squash that feels heavy for its size. The skin should be firm and smooth. Avoid any that have soft spots or blemishes. A ripe squash gives a sweet flavor that enhances the dish. - Cooking Macaroni: To get the perfect al dente texture, boil salted water before adding the elbow macaroni. Follow the package instructions closely. Test a piece a minute before the time is up. It should be firm but not hard. - Storing Leftovers: Allow the mac and cheese to cool before placing it in an airtight container. Store it in the fridge for up to three days. Reheat in the microwave or oven. Add a splash of milk to keep it creamy. - Freezing Guidance: To freeze, let the dish cool completely. Transfer it to a freezer-safe container. It can last up to three months. Thaw overnight in the fridge before reheating. Make sure to stir well after reheating for even warmth. Pro Tips Perfect Pasta: Always cook the macaroni al dente to ensure it maintains its texture after baking. Cheese Choices: Feel free to mix different cheeses for added depth of flavor; gouda or fontina work great! Breadcrumb Boost: For an extra crispy topping, mix breadcrumbs with a little melted butter and herbs before sprinkling. Storage Secrets: This dish can be made ahead and stored in the fridge; just reheat in the oven for best results. {{image_2}} - Gluten-Free Options: You can swap out the elbow macaroni for gluten-free pasta. Look for brands made from rice or chickpeas. For flour, use cornstarch or almond flour to make your roux. Both options work well and keep the dish creamy. - Vegan Version: To make a dairy-free cheese sauce, use cashew cream instead of milk. Blend soaked cashews with water until smooth. For cheese flavor, add nutritional yeast. This gives a cheesy taste without any dairy. - Adding Proteins: For an extra boost, consider adding cooked chicken or turkey. You can stir in shredded rotisserie chicken for ease. If you prefer vegetarian options, try adding cooked lentils or chickpeas. They add protein and texture. - Additional Seasonings: To spice things up, add herbs like thyme or sage. You can also mix in a pinch of cayenne pepper or red pepper flakes. These add warmth and depth to the flavor. Butternut squash is a superfood packed with vitamins. It has vitamin A, which helps your eyes stay healthy. This squash also has vitamin C, which boosts your immune system. Plus, it's full of antioxidants that fight free radicals in your body. This dish balances ingredients well. The elbow macaroni provides carbs for energy. Cheddar and mozzarella cheese give you protein and calcium. The milk adds creaminess and more protein. This mix helps keep you full and satisfied. You can reduce calories in this dish. Use low-fat cheese or milk to cut down on fat. You can also skip the breadcrumbs on top. They add crunch but not much nutrition. Adding more veggies is an easy way to boost health. Try mixing in spinach or peas. Both add color and vitamins. You can also use pureed carrots for extra sweetness and nutrients. These small changes make your Butternut Squash Mac and Cheese even better for you! Making Butternut Squash Mac and Cheese takes about 50 minutes. This includes 20 minutes for prep and 30 minutes for cooking. You will love how fast you can whip up this cozy dish. Yes, you can make this dish ahead of time. Just prepare it, cool it, and store it in the fridge. You can also bake it later. Just reheat it in the oven to enjoy. If you want to change the cheeses, try using gouda or fontina. You can also use cream cheese for a creamier texture. Mix and match to find your favorite flavor. Yes, this mac and cheese freezes well. Just let it cool, then place it in a freezer-safe container. It keeps great for up to three months. When ready to eat, thaw it overnight and reheat. This recipe for Butternut Squash Mac and Cheese brings great flavors and health benefits together. With ingredients like butternut squash and sharp cheddar cheese, this dish is both tasty and nutritious. You can easily modify it to meet dietary needs too. I hope you feel inspired to make this comforting meal. Enjoy the warmth and goodness it brings to your table. Cooking can be simple, fun, and healthy, so give it a try!

Butternut Squash Mac and Cheese

A creamy and delicious mac and cheese with a twist of butternut squash.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 8 oz elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon nutmeg
  • 0.5 cup breadcrumbs (optional for topping)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  • In a separate saucepan, steam the diced butternut squash until tender, about 10-12 minutes. Once done, transfer it to a blender or food processor and blend until smooth. Set aside.
  • In the same saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it becomes a light roux.
  • Gradually whisk in the milk until smooth and bring the mixture to a simmer, allowing it to thicken, about 2-3 minutes.
  • Add the garlic powder, onion powder, salt, black pepper, and nutmeg to the sauce. Stir in the butternut squash puree until well combined.
  • Remove the sauce from the heat and mix in the cheddar and mozzarella cheeses until melted and creamy.
  • Combine the cooked macaroni with the butternut squash cheese sauce, mixing until the pasta is fully coated.
  • If desired, transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs on top for a crispy finish.
  • Bake in the oven for 20-25 minutes, or until the top is golden brown and bubbly.
  • Once out of the oven, let it cool for a few minutes, then garnish with chopped parsley before serving.

Notes

Breadcrumbs are optional for topping.
Keyword butternut squash, comfort food, mac and cheese