Description
Creamy Butternut Squash Macaroni and Cheese combines tender pasta with smooth butternut squash and a rich blend of cheddar, mozzarella, and Parmesan. The squash adds subtle sweetness, beautiful golden color, and extra creaminess to this comforting stovetop dinner.
Ingredients
12 oz elbow macaroni or small pasta shells
2 cups butternut squash, peeled and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole or 2% milk
1 cup sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch nutmeg, optional
⅓ cup reserved pasta water, as needed for thinning
Instructions
- Cook the pasta in a large pot of salted water until just al dente. Reserve ⅓ cup of the pasta water, then drain the pasta and set aside.
- Steam or boil the butternut squash until very soft, about 10-12 minutes. Blend with a blender or immersion blender until completely smooth.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly golden.
- Slowly whisk in the milk, stirring constantly to keep the sauce smooth. Cook for 4-5 minutes, or until thickened.
- Stir in the butternut squash puree, salt, black pepper, garlic powder, onion powder, and optional nutmeg.
- Reduce the heat to low. Add the cheddar, mozzarella, and Parmesan and stir until the cheeses are completely melted and the sauce is smooth.
- If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
- Fold the cooked pasta into the butternut squash cheese sauce until evenly coated.
- Serve warm while the sauce is creamy and smooth.
Notes
Frozen butternut squash can be used. Cook until completely tender and drain excess moisture before blending.
Small pasta shells are a good alternative to elbow macaroni because they hold plenty of sauce.
For a stronger cheese flavor, use extra-sharp cheddar or replace some of the cheddar with Gruyère.
Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat.
Cooked broccoli, peas, or spinach can be folded into the finished macaroni for extra vegetables.
Fresh sage or thyme pairs well with the mild sweetness of butternut squash.
For baked macaroni and cheese, transfer the finished pasta to a baking dish, top with breadcrumbs or additional cheese, and bake until golden and bubbling.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
