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The Ultimate Butternut Squash Mac and Cheese That’ll Make You Forget Regular Mac and Cheese Ever Existed

Single serving of butternut squash mac and cheese plated elegantly with herbs

A creamy and comforting baked pasta dish made with tender rotini, a velvety butternut squash and cheese sauce, and topped with golden seasoned breadcrumbs for a delicious twist on classic mac and cheese.

Ingredients

  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg (optional)
  • 2 cups milk
  • 3 cups cubed butternut squash, cooked and mashed
  • 6 ounces shredded white Cheddar cheese
  • 6 ounces shredded Cheddar cheese
  • Salt and pepper, to taste
  • 1/4 cup seasoned dry bread crumbs, or as needed

Instructions

  1. Preheat oven to 400°F (200°C) and gather all ingredients.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta until tender yet firm, about 8 minutes; drain and return to pot.
  3. In a large saucepan over medium heat, melt butter. Whisk in flour, garlic powder, onion powder, dry mustard, and nutmeg; cook for 1 minute.
  4. Gradually whisk in milk and cook until thickened to heavy cream consistency, about 5 minutes. Remove from heat.
  5. Stir in mashed butternut squash, white Cheddar, and Cheddar cheese until melted. Season with salt and pepper.
  6. Pour cheese sauce over pasta and stir to coat. Transfer to a 9×13-inch baking dish and sprinkle with bread crumbs.
  7. Bake for 20 minutes, or until topping is golden and sauce is bubbling. Serve hot.

Notes

  • Use whole grain pasta and add peas or vegetables for extra fiber.
  • You can use frozen cubed butternut squash; cook and mash before adding.
  • Double the squash and add crispy sage leaves for more flavor.
  • For a vegan version, replace dairy with cashew cream and blend squash into the sauce.

Find it online: https://fiteatshub.com/butternut-squash-mac-and-cheese-recipe/