Butternut Squash Mac & Cheese
Now you can enjoy mac & cheese with VEGGIES in it...who knew?! The butternut squash adds a subtle flavor and tons of nutrition. Don't worry, it's plenty cheesy too!
Servings 6 people
Calories 333kcal
Ingredients
- 16 oz. whole-grain macaroni noodles (or whatever noodle you prefer!) uncooked
- 3 cups pasta water
- 3 Tbsp. butter, unsalted
- 3 Tbsp. whole-wheat flour (or All-Purpose flour)
- 2 (10 oz.) bags frozen butternut squash, slightly thawed*
- 1 1/2 cups cheddar cheese, shredded
- salt and pepper, to taste
- Parmesan cheese (for garnish)
- 1/3 cup milk or heavy cream (optional for more creaminess)
Instructions
- Cook noodles according to package directions. IMPORTANT: Drain pasta but reserve 3-4 cups pasta water.16 oz. whole-grain macaroni noodles (or whatever noodle you prefer!)
- First make the roux: In a large pot over medium heat, melt butter and whisk in flour until combined, about 15-20 seconds. (Be sure not to let it burn). Then, slowly whisk in 1 1/2 cups of the reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point.3 Tbsp. butter, unsalted, 3 Tbsp. whole-wheat flour (or All-Purpose flour), 3 cups pasta water
- Add in cubed butternut squash and then add in the remaining pasta water.2 (10 oz.) bags frozen butternut squash, slightly thawed*
- Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
- Add in shredded cheese and stir until melted. Taste and add in salt and pepper to taste (I add about 1 tsp. salt and 1/2 tsp. pepper. (Heavy pinch of salt recommended!) May taste bland if you don't add enough salt so be sure to season as desired.1 1/2 cups cheddar cheese, shredded, salt and pepper, to taste, 1/3 cup milk or heavy cream (optional for more creaminess)
- Stir in cooked noodles until noodles are coated. Top with parmesan cheese and enjoy!Parmesan cheese (for garnish)
Video
Notes
- You can also buy washed, pre-cut fresh butternut squash in the store. Use a 20 oz. container. You will need to boil the butternut squash cubes if using fresh or pre-cut in boiling water until tender. If using frozen, thaw butternut squash on the counter prior to adding into the pot.
- *Blend up the butternut squash all the way for a smooth mac & cheese, or leave some of the cubes whole for more texture. I personally like it smooth but have enjoyed it both ways!
- I recommend using an immersion blender to get it "cheesy" and smooth if you have one but if not, blend mixture in a blender or use a potato masher to mash up the butternut squash. It will not be as creamy if you don't blend it though!
- Mac and cheese may taste bland if not enough salt is added. Taste and adjust as desired.
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 50.7g | Protein: 13.6g