Description
Creamy butternut squash mac and cheese is the ultimate comfort food, perfect for chilly nights. This rich, velvety dish combines savory sharp cheddar with sweet roasted butternut squash, creating a delightful harmony of flavors. Each bite offers a warm embrace, making it an ideal centerpiece for family gatherings or cozy dinners. Plus, it’s a sneaky way to incorporate veggies into your meal while indulging in creamy goodness.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 8 oz elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream (or half-and-half)
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash on a baking sheet drizzled with olive oil and salt for about 40 minutes until tender.
- While the squash roasts, cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
- Blend roasted squash with heavy cream, garlic powder, nutmeg, salt, and pepper until smooth.
- In a large bowl, combine cooked pasta with the creamy sauce until well coated.
- Transfer to a greased baking dish, top with shredded cheddar cheese, and bake at 350°F (175°C) for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg