Butternut Squash Mac and Cheese
by: claire cary
This easy butternut squash mac and cheese is rich, creamy and perfect for Fall! It's creamy, cheesy, indulgent and made with simple, pantry staple ingredients. Keep as is or bake it!
Ingredients
- 1 pound pasta of choice
- 4 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 large white or yellow onion diced
- 3 cloves garlic minced
- 2 ½ cup milk
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups shredded white cheddar
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Bring a pot of water to a boil and carefully add the cubed squash. Let boil until the squash is fork tender, about 20 minutes.
- Heat a pot with the oil over medium heat and add in the diced onion. Saute for about 5-7 minutes, then add in the minced garlic and saute 1-2 more minutes.
- Drain the butternut squash and add to a high speed blender with the onion mixture and milk. Blend until completely smooth. You want to let the blender run for a while to ensure it is 100% smooth.
- In the same pot the onion was in, melt the butter over low heat, then whisk in the flour until smooth. Pour the blended squash mixture in and whisk to combine.
- Add in the salt, pepper and both cheeses. Keep the heat very low and stir until both cheeses have melted. Remove from heat.
- Once melted, stir in the cooked pasta until well combined. Taste and adjust flavors as desired, I usually like a bit more salt. You can also stir in some grated parmesan cheese for a sharper flavor.
- It will seem very saucy at first, but the pasta will absorb some of the sauce, especially if you're using a gluten free pasta. If you prefer it less saucy, just pour less on top! Serve and enjoy!
Notes
To turn this into baked mac & cheese, follow all of the steps as usual in the recipe, then transfer to an oven safe dish. Top with breadcrumbs and more cheese if desired and bake for 20 minutes at 350, or simply broil on high for about 2 minutes to crisp the top.
Serving: 1bowl / Calories: 531kcal / Carbohydrates: 67g / Protein: 17g / Fat: 25g / Saturated Fat: 9g / Fiber: 6g / Sugar: 8g
