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–+ servings

Butternut Squash Mac & Cheese

A healthier version of your favorite comfort food!
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Prep Time: 5 minutes
Cook Time: 40 minutes
Squash prep and roasting time: 55 minutes
Total Time: 1 hour 40 minutes
Course: Main Course
Cuisine: American, Canadian
Keyword: cheesy, comfort food, creamy, healthy
Servings: 8
Calories: 371kcal

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 tablespoons unsalted butter
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon grated nutmeg
  • 2½ cups whole milk divided
  • 2 cups cooked butternut squash flesh or 3 cups cubed, cooked squash
  • ½ teaspoon dried mustard
  • 2 cups grated sharp cheddar cheese
  • 2 tablespoons melted unsalted butter
  • ½ cup breadcrumbs
  • ¼ cup grated parmesan

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, 6 to 8 minutes. Drain the pasta and set aside.
  • Place cooked squash in a blender or food processor and puree, gradually adding in ½ cup of the milk, until the squash is smooth.
  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 2-3 minutes. Whisk in the flour and cook until lightly browned, about 1 minute. Add the nutmeg and dried mustard and stir to blend in. Gradually whisk in the remaining 2 cups of milk and let the mixture come to a boil, continuing to whisk until the sauce has thickened. Turn the heat to low and whisk in butternut squash mixture. Remove from the heat and stir in the grated cheddar cheese a bit at a time until the cheese is melted. Add the cooked macaroni to the sauce and stir until the pasta is fully coated with the sauce.
    TIP: to up the vegetable content even more, add broccoli or cauliflower florets that have been pre-cooked, but are still el dente, to the macaroni and cheese sauce before baking.
  • Butter a 2-quart baking dish. Pour the macaroni and cheese sauce mixture into the baking dish.
  • Mix the breadcrumbs, grated parmesan, and the melted butter together. Sprinkle evenly overtop of the mac and cheese mixture.
  • Bake until bubbling and the breadcrumbs are lightly toasted, about 25-30 minutes. Remove from the oven and let rest for 5 minutes before serving.
  • Serve with a green salad and warm crusty bread.

Nutrition

Calories: 371kcal | Carbohydrates: 34g | Protein: 16g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 308mg | Potassium: 330mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4325IU | Vitamin C: 7mg | Calcium: 360mg | Iron: 1mg
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