Description
A creamy, kid-friendly mac and cheese recipe that uses roasted butternut squash for a sweet, savory twist. Designed to get children involved in the cooking process, this dish turns dinner into a fun, messy family activity.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
- 12 oz (340g) elbow macaroni or cavatappi
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Peel the squash, remove seeds, and cut into 1-inch cubes.
- Toss squash cubes with olive oil and salt on a baking sheet. Spread in a single layer and roast for 25-30 minutes until tender and browned. Let cool completely.
- While squash roasts, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1 cup of pasta water.
- Blend the cooled roasted squash until smooth to create a puree.
- In a large stockpot, melt butter over medium heat. Whisk in flour to make a roux, cooking for about 2 minutes until pale yellow.
- Slowly whisk in milk until the mixture thickens and simmers. Stir in squash puree, nutmeg, garlic powder, salt, and pepper.
- Reduce heat to low. Add shredded cheese a handful at a time, stirring until fully melted and smooth. Adjust consistency with reserved pasta water if needed.
- Add drained pasta to the sauce and stir to coat. Serve immediately.
Notes
Cool the squash completely before blending to prevent a watery sauce. Use sharp cheddar for better flavor and avoid pre-shredded cheese to prevent graininess. Keep heat low when adding cheese to prevent breaking. This recipe can be made gluten-free by swapping flour and pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 4
- Protein: 18
Keywords: butternut squash mac and cheese, kids cooking, family dinner, healthy mac and cheese, vegetarian main course, one-pot meal, comfort food