Get ready to transform your mac and cheese game with this incredible butternut squash twist that's not just delicious, but also secretly nutritious! Imagine a creamy, cheesy pasta dish that sneaks in a serving of vegetables while delivering mind-blowing flavor that will have your entire family begging for seconds. This recipe isn't just another mac and cheese – it's a game-changing meal that combines the ultimate comfort food with a healthy spin, perfect for busy weeknights or meal prep warriors who want something extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 lb macaroni
- 2 cups cheese (cheddar, mozzarella, etc.)
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with cooking spray or butter.
- Steam the cubed butternut squash in a steamer basket or microwave until tender and easily mashed, approximately 10-12 minutes. Once cooked, set aside to cool slightly.
- In a large pot, bring salted water to a boil. Add macaroni and cook according to package instructions until al dente, usually 8-10 minutes. Drain and set aside.
- In a blender or food processor, puree the steamed butternut squash until smooth. This will create a creamy base for the sauce.
- In a large saucepan, melt butter over medium heat. Add flour and whisk continuously to create a roux, cooking for 2-3 minutes until it turns golden and smells nutty.
- Gradually pour in milk, whisking constantly to prevent lumps. Add the butternut squash puree, garlic powder, onion powder, salt, and pepper. Stir until the mixture thickens.
- Reduce heat to low and add shredded cheese, stirring until completely melted and sauce is smooth.
- Combine the cheese sauce with cooked macaroni, stirring to ensure even coating.
- Transfer the mac and cheese to the prepared baking dish. Top with additional cheese if desired.
- Bake in the preheated oven for 15-20 minutes until the top is golden and bubbly.
- For freezing, allow the mac and cheese to cool completely. Transfer to freezer-safe containers, leaving some space for expansion. Can be frozen for up to 3 months.
- To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F for 20-25 minutes, or until heated through.
Tips
- For the smoothest sauce, ensure your butternut squash is completely pureed with no lumps.
- Use a blend of cheeses for maximum flavor complexity – sharp cheddar and creamy mozzarella work wonderfully.
- When making the roux, cook it until it turns a light golden color to develop a rich, nutty flavor.
- Don't overcook the macaroni – aim for al dente to prevent mushy pasta in the final dish.
- For extra crispiness, sprinkle some breadcrumbs on top before baking.
- When freezing, use rigid containers with tight-fitting lids to prevent freezer burn.
- Always let the dish cool completely before freezing to maintain the best texture and prevent ice crystals.
- For a protein boost, consider adding cooked chicken or crispy bacon bits before baking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
