Butternut Squash Mac and Cheese: A Cozy Twist You’ll Love!
A creamy and decadent twist on traditional mac and cheese, featuring the rich flavor of butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a pot, boil the butternut squash until tender, about 10-15 minutes. Drain and mash.
- In a large bowl, combine the mashed butternut squash, cheddar cheese, milk, cream cheese, garlic powder, onion powder, salt, and pepper.
- Add the cooked macaroni to the cheese mixture and stir until well combined.
- Transfer the mixture to a greased baking dish and top with breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- For a vegan version, substitute cheese and cream with plant-based alternatives.
- Feel free to add cooked vegetables or proteins for extra nutrition.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg