Butternut Squash Mac and Cheese

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

Course Main Course

Cuisine American

Keyword butternut squash mac and cheese

Prep Time 15

Cook Time 25

Rest Time 5

Total Time 45

Servings servings

Calories 390

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.