Butternut Squash Mac and Cheese

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This butternut squash mac and cheese is one of our go-tos in the fall and winter time! It’s hearty, healthy, and yummy. I can’t wait for you to try it!

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Ingredients

• 1/2 pound elbow macaroni
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 3 cups butternut squash, puree (thinned out with milk if it’s too thick)
• sea salt and pepper, to taste
• 1 cup white cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole wheat breadcrumbs, optional

Instructions

1. Preheat Oven to 400°F
2. Cook macaroni according to package directions, drain well. Set aside.
3. In a large skillet over medium heat, add the butter.
4. Once the butter is melted, whisk in the flour.
5. Add milk and whisk until the mixture is smooth.
6. Turn the heat to high and bring to a boil while continuing to whisk.
7. After the sauce has thickened, turn the heat to low and whisk in the butternut squash mixture.
8. Add the cooked macaroni to the pan and stir until well-coated.
9. Season with salt and pepper, to taste.
10. Pour half of the macaroni noodles into the pan.
11. Sprinkle half of the cheese over the macaroni noodles.
12. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top if you choose.
13. Bake in the preheated oven for 25-30 minutes, or until the macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Storage

This should last up to five days in the refrigerator in an airtight container. Freeze to keep longer.

Butternut Squash Mac and Cheese

Try this yummy, healthier version of mac and cheese by adding in butternut squash to up the fiber intake!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: butternut squash mac and cheese

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Rest Time: 5 minutes minutes

Total Time: 45 minutes minutes

Servings: 10 servings

Calories: 390kcal

Author: Jodie Randolph

Equipment

• 1 casserole dish for baking
• 1 frying pan
• 1 saucepan for pasta

Ingredients

• ½ pound elbow macaroni
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 3 cups butternut squash puree (thinned out with milk if it’s too thick)
• sea salt and pepper to taste
• 1 cup mild cheddar cheese shredded
• 1 cup sharp cheddar cheese shredded
• 1 cup whole wheat breadcrumbs optional

Instructions

• Preheat Oven to 400°F
• Cook macaroni according to package directions, drain well. Set aside.
  1/2 pound elbow macaroni
• In a large skillet over medium heat, add the butter.
  2 tablespoons butter
• Once the butter is melted, whisk in the flour.
  3 tablespoons flour
• Add milk and whisk until the mixture is smooth.
  2 cups milk
• Turn the heat to high and bring to a boil while continuing to whisk.
• After the sauce has thickened, turn the heat to low and whisk in the butternut squash mixture.
  3 cups butternut squash
• Add the cooked macaroni to the pan and stir until well-coated.
• Season with salt and pepper, to taste.
  sea salt and pepper
• Pour half of the macaroni noodles into the pan.
• Sprinkle half of the cheese over the macaroni noodles.
  1 cup mild cheddar cheese, 1 cup sharp cheddar cheese
• Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top if you choose.
  1 cup whole wheat breadcrumbs
• Bake in the preheated oven for 25-30 minutes, or until the macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Nutrition

Serving: 200g | Calories: 390kcal | Carbohydrates: 36.4g | Protein: 17.6g | Fat: 20g | Saturated Fat: 11.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.9g | Trans Fat: 0.7g | Sodium: 356mg | Potassium: 398mg | Fiber: 4g | Sugar: 4.9g | Vitamin A: 577IU | Vitamin C: 10.4mg | Calcium: 428mg | Iron: 1.6mg