Description
A creamy and comforting twist on traditional mac and cheese, featuring the rich flavor of butternut squash.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente.
- In a pot, boil the butternut squash until tender, about 10-15 minutes.
- Drain the squash and blend it with milk, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Combine the cooked macaroni and butternut squash mixture in a large bowl.
- Stir in the shredded cheddar cheese until well combined.
- Transfer the mixture to a greased baking dish and top with breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and golden on top.
Notes
- For a vegan version, substitute cheese and cream with plant-based alternatives.
- Feel free to add cooked vegetables or proteins for extra nutrition.
- This dish can be made ahead and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg