Butternut Squash Macaroni and Cheese is the perfect healthier comfort food. Adding in squash to the cheddar sauce is a great way to sneak in some more veggies to your dinner!
I’m OBSESSED with butternut squash.
It’s been on my brain so much lately that I’ve been saying “butternut” in place of “buttercup.”
You know, like in the Build Me Up Buttercup song?
Or, “What’s up, Buttercup?”
Don’t you say those things daily, too?
What’s up, butternut?
Anyway.
This mac and cheese is based on my pumpkin mac and cheese recipe with a couple extra finishing touches.
I found canned butternut squash at Trader Joe’s, but you can also roast your own and puree it to use in this recipe.
A trick to help the sauce thicken is to make what’s called a “roux” with the butter and flour.
Previously I said to add the butter, flour and milk all at once, but I’ve updated this and the pumpkin macaroni instructions to add just the butter and flour first to thicken, and then add in the milk.
The sauce is also sweetened just a little bit with some pure maple syrup.
This goes so well with squash (and pumpkin, actually) and it will add a hint of extra flavor.
This pasta is BEGGING for fresh nutmeg on top.
Trust me.
You could also top with fresh roasted butternut squash if you want even more of the delicious vegetable!
Want more butternut squash recipes? Try it in this casserole or this soup!
Butternut Squash Macaroni and Cheese
Butternut Squash Macaroni and Cheese is the perfect healthier comfort food. Adding in squash to the cheddar sauce is a great way to sneak in some more veggies to your dinner!
Ingredients
- 1 lb. macaroni pasta (16 oz.)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (2% or whole)
- 2 cups shredded sharp cheddar cheese (8 oz.)
- 1 (15 ounce) can butternut squash puree (just over 1 1/2 cups, see notes)
- 2 tablespoons pure maple syrup
- salt and pepper, to taste
- nutmeg, for topping
Instructions
- In a large pot, cook macaroni according to package instructions and drain. Set aside.
- Meanwhile, in a medium pot melt butter over medium heat. Whisk in flour and cook for a couple minutes until thickened. Add milk and stir in for a couple more minutes.
- Add cheddar cheese, butternut squash puree and maple syrup to milk mixture, and whisk until melted.
- Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper, and fresh nutmeg.
Notes
*If you don't have cans of butternut squash puree, make your own roasted butternut squash and puree in a food processor. Depending on how much you season the squash with salt and pepper, you won't need to season the finished pasta dish as much.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 440Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 437mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 20g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also get email updates with new recipes (you can opt-out any time).
Crystal
Thursday 22nd of February 2018
Is a serving 1 cup? Thanks!!
Kelly
Thursday 22nd of February 2018
Yes! There are roughly 8 cups in 1 lb macaroni. I've clarified in the recipe now :)
Shanna
Saturday 2nd of December 2017
This was REALLY good. I also used noodles made from beans to up the protein. Now I'm wondering if I can use a similar sauce recipe for a broccoli and butternut squash cheese soup.
Kelly
Saturday 2nd of December 2017
Oh I love your noodle swap! The soup idea sounds like it would be delicious as well!