Butternut Squash Mac and Cheese
This decadent Butternut Squash Mac and Cheese blends creamy cheddar with sweet roasted squash for a cozy, nutrient-packed twist on the classic comfort dish.
Equipment
- Large Pot
- Saucepan
- Baking dish
- Potato Masher
- Mixing spoon
Ingredients
- 1 medium butternut squash peeled and diced
- 8 oz macaroni pasta
- 2 cups sharp cheddar cheese grated
- 1 cup milk whole or preferred type
- 2 tbsp butter
- 1 tsp garlic powder
- salt and pepper to taste
- ½ cup breadcrumbs optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Prepare a greased baking dish.
- Cook macaroni in salted boiling water until al dente (7–9 minutes). Drain and set aside.
- In a pot, boil diced butternut squash 10–15 minutes until tender. Drain and mash until smooth.
- In a saucepan, melt butter over medium heat. Stir in milk, garlic powder, salt, and pepper until warmed through.
- Add mashed squash to the saucepan and mix well. Gradually stir in grated cheddar until melted and creamy.
- Fold in cooked pasta until evenly coated with the sauce.
- Pour mixture into baking dish. Sprinkle breadcrumbs on top if desired.
- Bake 20–25 minutes until golden and bubbly. Cool slightly before serving.
Notes
For extra depth, roast the squash instead of boiling. Try cheese blends like gouda or mozzarella. Store in the fridge for 3–5 days or freeze up to 3 months. Reheat with a splash of milk to restore creaminess.