Prepare to revolutionize your mac and cheese experience with this mind-blowing twist that'll make your taste buds dance and your family beg for seconds! Imagine the creamy, cheesy goodness of classic mac and cheese, but with a secret nutritious boost that transforms this comfort food into a guilt-free indulgence. Our Baked Butternut Squash Mac and Cheese is about to become your new obsession - a perfect blend of rich, velvety cheese sauce and sweet, nutritious butternut squash that elevates this comfort classic to a whole new level of deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb elbow macaroni
- 2 cups butternut squash, roasted and pureed
- 2 cups shredded cheese (e.g., cheddar)
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- If not already prepared, roast the butternut squash. Cut the squash in half, remove seeds, brush with olive oil, and roast at 400°F for 40-45 minutes until tender. Scoop out the flesh and puree in a food processor until smooth.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a roux, ensuring no lumps form.
- Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and becomes smooth, about 5 minutes.
- Add the butternut squash puree to the sauce, stirring to combine. Season with salt and black pepper.
- Reduce heat to low and add shredded cheese, stirring until completely melted and incorporated into the sauce.
- Add cooked macaroni to the cheese sauce, stirring gently to coat all pasta evenly.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it out in an even layer.
- Optional: Sprinkle additional cheese or breadcrumbs on top for a crispy crust.
- Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbly.
- Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to set.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
Tips
- Roasting Butternut Squash: For maximum flavor, roast the squash ahead of time. The caramelization adds depth to the dish's overall taste.
- Cheese Matters: Use a mix of sharp cheddar and a complementary cheese like gruyère for a more complex flavor profile.
- Prevent Dry Mac and Cheese: If the mixture seems too thick, add a splash of milk or pasta water to maintain a creamy consistency.
- Crispy Top Trick: For an irresistible golden crust, sprinkle panko breadcrumbs mixed with a little parmesan cheese on top before baking.
- Make-Ahead Magic: This dish can be prepared in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking from cold.
- Vegetable Hack: The butternut squash puree not only adds nutrition but creates an incredibly smooth, creamy sauce without excess calories.
- Serving Suggestion: Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set and make serving easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
