BUTTERNUT SQUASH MAC AND CHEESE
This butternut squash mac and cheese is truly magical! It’s a lighter version that’s cheesy, creamy, delicious, and perfectly balanced with cozy fall flavors.
Servings: 4 servings
Ingredients
- 10 ounces dried elbow macaroni
- 1 pound butternut squash peeled and chopped
- 1/4 cup cheddar cheese powder
- 3 ounces shredded light cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup milk of choice
- 1/2 teaspoon stone-ground mustard or Dijon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
Instructions
- Boil the peeled and chopped butternut squash in a large pot of salted boiling water on the stovetop for 10-12 minutes, or until fork-tender. Once done, drain the butternut squash and let it slightly cool.
- Cook the elbow macaroni or your pasta of choice according to the package directions. Once the pasta is cooked, drain it and set it aside.
- Add the boiled and drained butternut squash to a blender. Next, add the cheddar cheese powder, light shredded cheddar cheese, grated Parmesan cheese, milk, mustard, garlic powder, onion powder, salt, pepper, smoked paprika, nutmeg, and cinnamon to the blender. Then, blend the sauce until smooth and creamy.
- Heat the blended sauce in a saucepan over low heat until warm. Once warm, add the cooked and drained pasta, stirring until it is fully coated in the sauce.
Video
Notes
- Pasta To Use: Feel free to use your favorite pasta shape or a pasta alternative for this recipe! To evoke the nostalgia of classic mac and cheese, we recommend elbow macaroni. For a lighter twist, use zucchini noodles, hearts of palm, or spaghetti squash noodles. Or, for a low-carb alternative, use Carba Nada pasta or Fiber Gourmet pasta.
- Chopped Butternut Squash: You can buy butternut squash already peeled and cubed to make it easier and quicker.
- Protein Boost: You can mix in a fully cooked protein such as shredded chicken, chopped sausage, or bacon bits.
- Roast The Butternut Squash: You can roast your cubed butternut squash instead of boiling it! Toss the cubes with a little olive oil, salt, and pepper, and roast at 400°F for about 25-30 minutes, until tender and caramelized. Then, blend the roasted squash into the cheese sauce. Roasting the sauce adds even more sweetness and depth of flavor.
- Storage: Store leftovers of this butternut squash mac and cheese in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 173kcal | Carbohydrates: 38.6g | Protein: 8.4g | Fat: 4g | Saturated Fat: 1.8g | Cholesterol: 9mg | Sodium: 680mg | Fiber: 12.5g | Sugar: 4.2g