Description
Comforting and flavorful mac and cheese with butternut squash.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- Cook macaroni according to package directions. Drain and set aside.
- While macaroni cooks, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until sauce has thickened. Stir in nutmeg and cayenne pepper (if using).
- Remove from heat and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Stir in roasted butternut squash and cooked macaroni.
- Pour into a greased 9×13 inch baking dish.
- Bake for 20 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- You can use pre-cut butternut squash to save time.
- Adjust the amount of cayenne pepper to your liking.
- For a smoother sauce, use a blender to puree the roasted butternut squash before adding it to the cheese sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg