Butternut Squash Mac and Cheese Recipe
This Butternut Squash Mac and Cheese is made with fresh butternut squash, elbow macaroni is super creamy, and the 2 cups of shredded cheese still keeps it cheesy.
Servings: 8 servings
Equipment
Ingredients
- 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 low sodium vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 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. Cook until the mixture is fragrant, 5 more minutes.
- Pour the vegetable broth into the skillet. Bring to a boil and cook until the butternut squash is fork-tender, about 10 minutes.
- Blend the squash mixture with a hand immersion blender until the sauce is smooth and creamy. Whisk in the milk until well combined.
- Fold in the cooked pasta and shredded cheese. Stir until the pasta is well-coated and the cheese has melted smoothly into the sauce.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for 4–5 days.
Freezing: Freeze it in an airtight container or a tightly covered casserole dish for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
Nutrition
Calories: 296kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 368mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6015IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 1mg
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