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Description
A creamy and comforting mac and cheese made with roasted butternut squash for a healthier twist.
Ingredients
- 2 cups butternut squash, cubed
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil and roast for 25 minutes.
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Slowly whisk in milk until smooth. Cook until slightly thickened.
- Add roasted butternut squash and blend until smooth using an immersion blender.
- Stir in shredded cheese, garlic powder, salt, and pepper until melted.
- Combine cheese sauce with cooked macaroni and serve hot.
Notes
- For extra flavor, top with breadcrumbs before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: American