Butternut Squash Macaroni and Cheese

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Butternut Squash Macaroni and Cheese

Butternut squash macaroni and cheese works a little extra something special into everyone’s favorite comfort food! Roasted squash adds a touch of sweetness and notes of caramelization to this easy one-pot pasta recipe.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: butternut squash mac and cheese, macaroni and cheese with butternut squash

Servings:

Author: Sarah Cook

Equipment

Ingredients

16 oz butternut squash cubes
1 tsp olive oil
1 lb shell or elbow noodles {feel free to use any preferred pasta}
4 1/4 cups water
1/2 cup unsalted butter {1 stick}{cut into cubes}
12 oz evaporated milk {1 can}
1/8 tsp nutmeg {optional}
1/2 tsp dry mustard {optional}
3 cups cheese, shredded {recommend: extra sharp cheddar + mozzarella}
1/2 cup shredded Parmesan
1/2 tsp salt

US Customary - Metric

Instructions

Toss butternut squash cubes with olive oil.
16 oz butternut squash cubes, 1 tsp olive oil
Roast in an oven at 435˚F for 23-28 minutes, stirring halfway, or in an air fryer at 380˚F for 18-21 minutes, shaking halfway through.
Transfer roasted squash to a mixing bowl and mash using a potato masher or pastry cutter. If you prefer it to be perfectly smooth, you can blend with a few splashes of water and an immersion blender, or in a food processor.
In a large saucepan, bring 4 1/4 cups of water to a boil.
4 1/4 cups water
Add pasta, salt, and butter to the saucepan. Stir to combine.
1/2 cup unsalted butter, 1/2 tsp salt, 1 lb shell or elbow noodles
Reduce the stove temp to medium-high, and occasionally stir the mixture, until almost all of the water has been absorbed by the pasta (~8 minutes).
Add the evaporated milk, (optional) dry mustard, (optional) nutmeg, cheese, and butternut squash puree, and stir gently until all the cheese has melted.
12 oz evaporated milk, 1/8 tsp nutmeg, 3 cups cheese, shredded, 1/2 cup shredded Parmesan, 1/2 tsp dry mustard

Notes

Evaporated milk and sweetened condensed milk are NOT the same thing. Only evaporated milk will work in this recipe.

Nutrition