Description

This fall-inspired mac and cheese blends creamy cheddar sauce with roasted butternut squash for a rich, slightly sweet comfort dish. It’s easy to prepare and perfect for family dinners or holiday gatherings.

Ingredients

Scale

2 cups roasted butternut squash (mashed)

1 pound elbow or shell pasta

2 cups sharp cheddar cheese (shredded)

1 cup milk or cream

3 tablespoons butter

1/4 teaspoon nutmeg

2 cloves garlic (minced)

salt and pepper to taste

1/2 cup breadcrumbs (optional)

Instructions

1. Preheat oven to 375°F and grease a baking dish.

2. Roast peeled and cubed butternut squash at 400°F for 25–30 minutes then mash until smooth.

3. Cook pasta in salted boiling water until just al dente, then drain.

4. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.

5. Whisk in mashed squash and milk until smooth, then add shredded cheese gradually, stirring until melted.

6. Season sauce with nutmeg, salt, and pepper.

7. Fold pasta into the cheese sauce and transfer to the prepared baking dish.

8. Sprinkle breadcrumbs over the top if desired.

9. Bake for 20–25 minutes until the top is golden and bubbling.

10. Let cool for a few minutes before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 8
Sodium: 600
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 55
Fiber: 5
Protein: 15
Cholesterol: 45

Keywords: roasted butternut mac n cheese, butternut squash mac and cheese, squash mac and cheese, fall comfort, creamy mac and cheese, easy fall recipe