Butternut Squash Macaroni and Cheese
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Butternut Squash Macaroni and Cheese is a creamy, cheesy explosion! You need to make this immediately!
If you eat seasonal, butternut squash is a flavorful vegetable this time of year. I’m trying to get more vegetables in my diet to balance out this, this and, oh my, this! Also in season right now are sweet potatoes, broccoli, cauliflower, and brussels sprouts. For a full list of seasonal vegetables visit What’s in Season.
I like to simply roast butternut squash sprinkle salt over it and enjoy. My family wants a little more interesting butternut squash dish and I can eat only about half a squash before I’m tired of it. I use the other half in Roasted Butternut Squash Pesto Pizza and this Butternut Squash Macaroni and Cheese.
I actually roast the butternut squash before using in both of these recipes. When roasted the butternut squash becomes slightly sweet with a mild flavor. I compliments many other ingredients.
My youngest son will taste anything. He doesn’t dig roasted butternut squash, but loves it added to Mac and Cheese. Anytime and I can extra veggies in them it’s a good thing!
Here are a few more recipes you’ll enjoy
Butternut Squash Macaroni and Cheese
Ingredients
- 2 cups butternut squash roasted or boiled
- 8 ounce pasta
- 2 tablespoon butter
- 2 tablespoon self-rising flour
- 2 tablespoon Vidalia onion grated
- 2 cup whole milk – I used 2%
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper use white pepper if you don’t like the black flecks in this recipe
- ⅛ pinch freshly grated nutmeg
- 1 tablespoon melted butter
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1 cup Monterey Jack cheese grated
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions to al dente stage. Drain and set aside.
- In a large pan, melt the butter on medium heat. Once melted, add onions and cook until translucent 3 or 4 minutes. Add the flour into the butter and whisk until combine. Cook 2 minutes on medium until lightly golden. Slowly whisk in milk until no lumps remain. reduce heat to low and season with salt, pepper and nutmeg. Simmer 2 minutes, whisking until the sauce starts to thicken. Remove from heat and add Monterrey jack cheese. Stir until cheese melts. Add pasta and stir until combined. Add butternut squash and stir until well coated being careful not to break up the squash.
- Spoon mixture into an oven safe dish.
- Combine melted butter and bread crumbs.
- Top pasta with parmesan cheese and bread crumb mixture.
- Bake at 375 degrees F for 20 to 25 minutes or until hot, bubbly and golden brown.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Yum that mac & cheese looks SO amazing! I also love the butternut squash addition, how delicious! Pinned 🙂
I found already cleaned, chopped and frozen butternut squash at Target. It solves the problem of peeling, chopping and cleaning. It has to do with what’s good for me. Using prepared butternut squash or not using it at all! 🙂 I must try this, Paula.
Linda
Ohhhhhhhhhhhh Linda, that PERFECT!!!!!! I totally agree and I’m all about shortcuts!! Thanks for letting me know, I’ll be on the look out for this!
Hey, Paula, not sure if you realized this or not but your website is not shooting back emails to those you respond to with comments. I just happened to get back on this post and saw your comments, but otherwise I would have had no way of knowing you responded.
I know. My tech gal had to remove it because it was causing problems and I haven’t found another plugin that works. What do you use?
Love me some cheesy mac!. Delish! This recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds http://bit.ly/1BXdrnz
Cheers,
Lori
Oh, my goodness, Paula, this was awesome! We loved it. I’ve never thought of putting butternut squash in mac and cheese before but it was really wonderful. I used heavy whipping cream instead of milk because that’s what I had on hand–loved the rich texture. I pretty much followed the recipe other than that. I’m making this again!!!
YAYY!!!! So glad you like it!
I love love love mac and cheese. This creamy version with the squash—-Wowzer!!!!
Me too, Carol. My Mom still makes me some every time I visit. I was really going out of a limb with this, but I truly love it!
Paula, I have this baking in the oven right now! Can’t wait to see how it tastes. I licked my fingers and the sauce sure was good! 🙂
Can’t wait to hear how you like it! Thanks for stopping by Teresa!
I made butternut squash mac and cheese for the first time a few weeks ago and loved it! The butternut squash adds such great flavor!
I agree. especially roasted – brings out that natural sweet flavor.
Oh, Paula, I love it! This looks so good, I’ve got to try it!
Thanks Teresa. My new fav.
I’ve been meaning to make butternut squash mac & cheese for so long now but I absolutely hate cutting butternuts so I keep avoiding it. How ridiculous is that? Anyway, making this soon. It looks too good!
Thanks Amanda. I completely understand. They are so hard to cut! But soooo yummy.