Description
A healthier take on classic mac and cheese, this version sneaks in butternut squash for added nutrients and a vibrant color that kids love.
Ingredients
Scale
- 1 small butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- Bring a large锅 of salted water to a boil. Add macaroni and cook according to package directions. Drain and set aside.
- While the pasta cooks, make the cheese sauce. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in milk, a little at a time, until smooth. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth.
- Transfer roasted butternut squash to a blender or food processor. Add a few tablespoons of the cheese sauce and blend until smooth. Add more sauce if needed to reach desired consistency.
- Pour the butternut squash puree into the cheese sauce and stir to combine.
- Add the cooked and drained macaroni to the sauce and stir to coat evenly.
- Serve immediately, or transfer to a baking dish and bake at 350°F (175°C) for 10-15 minutes until bubbly.
Notes
- You can roast the butternut squash ahead of time to save time.
- For a smoother sauce, you can use an immersion blender to blend the squash directly in the pot with the sauce.
- If your kids are hesitant about the color, call it ‘Sunshine Mac and Cheese’ or ‘Orange Power Pasta’.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg