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Amazing Butternut Squash Mac and Cheese 5 Ways

Butternut Squash Mac and Cheese (Hidden Veggies!)
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Make a creamy, comforting mac and cheese that sneaks in nutritious butternut squash. This recipe offers a rich flavor profile while adding hidden vegetables for a healthier twist. You will love this project.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the butternut squash in boiling water until very tender, about 15 minutes. Drain well.
  3. While the squash cooks, boil the macaroni according to package directions until al dente. Drain and set aside.
  4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
  5. Gradually whisk in the warm milk until the sauce is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Transfer the cooked squash to a blender or food processor. Add about 1 cup of the cheese sauce to the blender. Blend until completely smooth and creamy. Pour this squash puree back into the saucepan with the remaining sauce.
  7. Stir in the salt, pepper, and nutmeg.
  8. Remove the saucepan from the heat. Gradually stir in the remaining cheddar and Gruyère cheese until fully melted and the sauce is uniform.
  9. Fold the cooked macaroni into the cheese sauce until everything is well coated.
  10. Pour the mixture into the prepared baking dish.
  11. Bake for 20-25 minutes, or until bubbly and lightly browned on top. Let it rest for 5 minutes before serving.

Notes

  • For extra crunch, top with 1/2 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter before baking.
  • Jacob suggests tasting the sauce before adding the pasta; adjust salt or pepper to your preference.
  • If you don’t have Gruyère, Monterey Jack works well as a substitute.

Nutrition

Find it online: https://tasteportfolio.com/butternut-squash-mac-and-cheese-hidden-veggies/