Description
Creamy and cheesy butternut squash mac and cheese.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, cubed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the macaroni according to package instructions.
- Steam or boil the butternut squash until tender.
- Blend the squash with milk, cream cheese, garlic powder, nutmeg, salt, and pepper until smooth.
- Combine the cooked macaroni and cheese sauce in a baking dish.
- Top with shredded cheddar cheese.
- Bake for 20 minutes until bubbly and golden.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add breadcrumbs on top for a crunchy texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: butternut squash mac and cheese, comfort food, pasta dish