Description
This Creamy Butternut Squash Mac and Cheese recipe transforms classic comfort food into a wholesome, veggie-packed meal. Roasted butternut squash puree combined with creamy cheeses creates a luscious sauce that sneaks in hidden veggies like cauliflower and carrot for added nutrition and flavor. Perfectly cooked pasta tossed in this velvety sauce makes a delicious, comforting dinner that’s both kid-friendly and suitable for the whole family.
Ingredients
Pasta
- 8 ounces elbow macaroni or any small pasta shape
- Salt for boiling water
Roasted Butternut Squash Puree
- 2 cups peeled and cubed butternut squash (fresh or frozen)
- 1 tablespoon olive oil
- Pinch of salt
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
- 2 cups milk (whole milk preferred, 2% works fine)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
Optional Hidden Veggies
- 1/2 cup steamed cauliflower florets, pureed
- 1 small carrot, finely grated
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Prepare the Squash Puree: Transfer the roasted squash to a blender or food processor. Add the steamed cauliflower if you are using it. Blend until the mixture is smooth and creamy, adding a splash of milk if necessary to loosen the puree. Set this aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, typically 7-8 minutes. Drain the pasta and set aside without rinsing to preserve the starches that help the sauce cling.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture turns lightly golden. This cooks out the raw flour taste.
- Add the Milk: Slowly pour in the milk while whisking continuously to prevent lumps. Continue to stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Combine Sauce Ingredients: Remove the sauce from the heat. Stir in the roasted squash puree, garlic powder, smoked paprika if using, and the shredded cheeses (cheddar, mozzarella, and Parmesan). Mix until the cheese has melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Mix Pasta and Sauce: Add the drained pasta to the cheese sauce and stir gently to coat the pasta evenly. If you want to include grated carrot, stir it in at this point for added texture and nutrition.
- Serve or Broil: Serve the mac and cheese immediately for a creamy texture. Alternatively, transfer it to a baking dish and broil for 3-5 minutes to achieve a crispy golden top, watching closely to prevent burning.
Notes
- Use gluten-free flour to make this recipe gluten-free if needed.
- For a smoother sauce, blend the cauliflower and butternut squash thoroughly.
- Adding steamed cauliflower and carrot increases the vegetable content without compromising flavor.
- Broiling the mac and cheese is optional but adds a lovely crispy crust.
- Use whole milk for the creamiest sauce; 2% milk works as a lighter alternative.
- Keep an eye on the oven when broiling to avoid burning the top layer.
