Imagine diving into a steaming dish of mac and cheese that's not just incredibly delicious, but also secretly packed with nutritious butternut squash! This game-changing recipe transforms the classic comfort food into a wholesome meal that will have both kids and adults begging for seconds. By blending velvety butternut squash into a creamy sauce, we've created a mac and cheese that's more than just indulgent – it's a sneaky way to add more vegetables to your family's diet without sacrificing an ounce of flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups butternut squash, cubed
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a separate pot, steam the cubed butternut squash until tender and easily mashed, about 10-12 minutes. You can use a steamer basket or microwave with a little water.
- Transfer the cooked butternut squash to a blender or food processor. Add 1 cup of milk and blend until smooth and creamy, creating a rich squash sauce.
- In a large mixing bowl, combine the cooked macaroni, squash sauce, remaining milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
- Pour the mac and cheese mixture into the prepared baking dish, spreading it evenly.
- Sprinkle breadcrumbs evenly over the top of the mac and cheese to create a crispy topping.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the sauce to set.
- Serve hot, garnishing with additional fresh herbs or black pepper if desired.
Tips
- Choose a ripe butternut squash: Look for squash with a deep, solid color and no soft spots.
- For extra smoothness, strain the blended squash sauce through a fine-mesh sieve to remove any fibrous bits.
- Use freshly shredded cheese for the best melting quality and flavor.
- Don't overcook the pasta – aim for al dente, as it will continue cooking in the oven.
- For a gluten-free version, substitute breadcrumbs with gluten-free panko or crushed nuts.
- If the top isn't browning evenly, switch to broil for the last 2-3 minutes of cooking.
- Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set and become more creamy.
- Store leftovers in an airtight container and reheat with a splash of milk to restore creaminess.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
