Butternut Squash Mac and Cheese
Creamy butternut squash mac and cheese with a smooth three-cheese sauce, ready in 55 minutes.
Servings: 8 servings
Calories: 335kcal
Equipment
- large pot
- colander
- steamer basket
- Blender or immersion blender
- large saucepan
- whisk
Ingredients
- 12 ounces elbow macaroni or small pasta shells
- 2 cups peeled butternut squash cubed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole or 2%
- 1 cup sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch nutmeg optional
- ⅓ cup reserved pasta water as needed for thinning
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente.
- Reserve 1/3 cup of the pasta water, then drain the pasta and set it aside.
- Steam or boil the butternut squash for 10 to 12 minutes, until very soft.
- Blend the squash until completely smooth, using a blender or an immersion blender.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until lightly golden.
- Slowly whisk in the milk. Stir constantly for 4 to 5 minutes, until the sauce thickens.
- Stir in the squash puree, salt, black pepper, garlic powder, onion powder, and nutmeg, if using.
- Reduce the heat to low. Stir in the cheddar, mozzarella, and Parmesan until fully melted and smooth. Add a splash of the reserved pasta water if the sauce is too thick.
- Fold in the cooked pasta until evenly coated. Serve warm.
Nutrition
Serving: 1Serving | Calories: 335kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 387mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4123IU | Vitamin C: 7mg | Calcium: 266mg | Iron: 1mg