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. macaroni/elbow pasta (or whatever shape you prefer!) uncooked
- 3 cups milk or reserved pasta water
- 3 Tbsp. butter, unsalted
- 3 Tbsp. all purpose flour
- 2 (10 oz.) bags frozen butternut squash cook in microwave according to package directions
- 2 - 2 1/2 cups cheese, shredded or a mix of cheddar and Velveeta
- salt and pepper, to taste
- Parmesan cheese (for garnish)
- 1/3 cup heavy cream (for more creaminess)
Instructions
- Cook pasta according to package directions. Drain pasta but reserve 3 cups pasta water, or just drain it all and use milk for a creamier mac and cheese.16 oz. macaroni/elbow pasta (or whatever shape you prefer!)
- First make the roux: In a large pot over medium heat, melt the 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 milk or reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point.3 Tbsp. butter, unsalted, 3 Tbsp. all purpose flour, 3 cups milk or reserved pasta water
- Add in cubed butternut squash and then add in the remaining milk or pasta water.2 (10 oz.) bags frozen butternut squash
- Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
- Add in the 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.2 - 2 1/2 cups cheese, shredded, salt and pepper, to taste, 1/3 cup heavy cream (for more creaminess)
- Stir in the cooked pasta until they are coated. The macaroni thickens as it sits. 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 or you can roast it in the oven. If using frozen, thaw butternut squash on the counter prior to adding into the pot or cook in the microwave according to the package directions.
- *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!
- This 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