Description
A creamy and delicious mac and cheese made with roasted butternut squash and a blend of cheeses.
Ingredients
Scale
- 1 medium butternut squash (approx. 1 lbs / 700-900g), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended)
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Let cool slightly, then puree in a blender or food processor until smooth.
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- Stir in the salt, pepper, and nutmeg.
- Remove from heat and stir in the cheddar cheese, Gruyere cheese, and Parmesan cheese until melted and smooth.
- Stir in the butternut squash puree and cooked macaroni. Mix well to combine.
- Pour the mac and cheese into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- For extra creaminess, you can add more milk to the sauce.
- This dish can be made ahead of time and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg