Butternut Squash Mac and Cheese
Creamy, cheesy, and subtly sweet from roasted butternut squash, this upgraded mac and cheese is the ultimate cold-weather comfort dish. With tender pasta and three kinds of cheese, it’s hearty enough for a main and irresistible as a side.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
Ingredients
2 medium to large butternut squash (about 3 lbs total), halved and seeded
2 tsp extra virgin olive oil
4 tbsp unsalted butter
2 tsp garlic powder
2 tsp onion powder
2 lbs short-cut pasta (macaroni, fusilli, casarecce, etc.)
10 cups water
2 tsp fine salt, or to taste
8 oz cream cheese, cubed
16 oz shredded sharp cheddar cheese
1 cup (4 oz) finely grated Parmesan cheese, plus more for topping
Instructions
Roast the Squash
Preheat oven to 400°F (200°C). Rub squash halves with olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes or until very tender. Scoop out flesh and set aside.
Cook the Pasta
In a large pot, bring 10 cups water and salt to a boil. Cook pasta until al dente. Drain and set aside.
Make the Sauce
In the same pot, melt butter over medium heat. Stir in garlic powder and onion powder. Add roasted squash and mash or blend until smooth.
Add Cheeses
Stir in cream cheese until melted, then add cheddar and Parmesan. Mix until smooth and creamy.
Combine
Add cooked pasta to the sauce, stirring to coat evenly. Taste and adjust seasoning as needed.
Serve
Serve warm, topped with extra Parmesan or fresh herbs if desired. Optional: transfer to a baking dish, top with breadcrumbs and more cheese, and broil for a golden finish.
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 45g
- Protein: 18g
Find it online: https://flavorscroll.com/butternut-squash-mac-and-cheese/