Description
A delicious and creamy mac and cheese recipe made with butternut squash for a healthy twist.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a pot, boil the butternut squash until tender, about 10-15 minutes.
- Drain the squash and blend it with milk until smooth.
- In a large saucepan, melt butter over medium heat, then stir in the garlic powder, salt, and pepper.
- Add the blended squash mixture and stir until combined.
- Mix in the cheddar and Parmesan cheese until melted and creamy.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Serve warm and enjoy!
Notes
- For a vegan version, substitute dairy milk and cheese with plant-based alternatives.
- Feel free to add breadcrumbs on top for a crunchy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy Butternut Squash Mac and Cheese, Mac and Cheese, Butternut Squash Recipe