Best Butternut Squash Mac and Cheese
Creamy mac and cheese made with roasted butternut squash blended into a rich cheese sauce.
Ingredients
- 12 oz elbow macaroni or short pasta
- 3 cups butternut squash peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
- Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2½ cups milk whole or 2%
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp nutmeg optional
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Gruyère cheese
- Optional Toppings:
- Breadcrumbs
- Extra shredded cheese
- Fresh thyme or sage
Instructions
- Roast squash until tender.
- Cook pasta until al dente.
- Blend squash with milk.
- Make roux, add milk, squash, and cheese.
- Toss with pasta and serve or bake.
Notes
- Roast the squash fully for a smooth sauce
- Blend until completely smooth
- Do not boil after adding cheese
- Add milk when reheating