Butternut Squash Mac and Cheese
This Butternut Squash Mac and Cheese is a lightened version of the recipe but with added servings of vegetables and less cheese - it's creamy and comforting!
Servings 6 servings
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 small onion diced
- 3-4 cups butternut squash peeled and cubed
- 1 garlic clove minced
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Melt the butter in a large skillet over medium heat. Add the onions and cook until softened, 5 minutes.
Add the butternut squash, garlic, salt, pepper, mustard powder and cayenne pepper, and cook until the mixture is fragrant, 5 more minutes.
Add the vegetable broth to the skillet, bring to a boil and cook until the butternut squash is fork tender, about 10 minutes.
Blend all the ingredients using a hand immersion blender until the sauce is smooth and creamy. Then whisk in the milk until well combined.
Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine.
This recipe has been updated to use extra cheddar cheese instead of gruyere.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge, but the consistency is best on the first day.
Freezing Instructions: You can freeze mac and cheese by placing it in a casserole dish and covering it with foil or placing into a freezer safe container. Thaw it in the fridge before reheating in the oven.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- Use other types of cheese in place of cheddar if you'd prefer.
Calories: 395kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8019IU | Vitamin C: 16mg | Calcium: 364mg | Iron: 1mg