Description
A creamy and delicious mac and cheese recipe made with butternut squash for a healthy twist.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a pot, boil the butternut squash until tender, about 10-15 minutes.
- Drain the squash and blend it with milk, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Combine the cooked macaroni with the butternut squash mixture and stir in the cheddar cheese.
- Transfer the mixture to a baking dish and top with breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and golden on top.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Can substitute cheddar with any cheese of your choice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Butternut Squash, Mac and Cheese, Creamy, Healthy, Vegetarian