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Butternut Squash Mac n Cheese
45 Prep Time
minutes
60 Cook Time
minutes
105 Total Time
minutes
10 Serving
size
Recipe written and created by Bite of Mia.
Print Recipe
Ingredients
- 2 1/2 cups milk
- 1 medium butternut squash; seeded and chopped
- 1 tablespoon olive oil
- Salt and pepper
- 1 box macaroni
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon fresh chopped rosemary
- 2 cup aged white cheddar cheese, shredded
- 2 cup sharp cheddar cheese, shredded
- 3/4 cup breadcrumbs
Preparation
- Preheat the oven to 400 degrees F. Cut your butternut squash in half, deseed it, and then cut into roughly 1-2 inch chunks. Place butternut squash chunks on a large baking sheet lined with parchment paper. Drizzle olive oil, salt, and pepper over the squash and toss. Roast for 20-30 minutes or until fork tender.
- While the butternut squash is roasting, cook macaroni according to package directions. Drain once done cooking. Set aside.
- Add the roasted butternut squash to a food processor or blender with a 1/2 cup of the milk and puree until smooth.
- In a large skillet over medium heat, add the butter. Once the butter is melted, whisk in the flour. Add the cinnamon. Cook for 2 – 3 minutes, whisking constantly, or until the flour mixture has thickened.
- Once the mixture has thickened, add the remaining 2 cups of milk and whisk until smooth. Turn heat to high and bring to a boil while continuing to whisk. After the sauce has started to boil, turn the heat to low and whisk in the butternut squash mixture.
- Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated—season with salt and pepper.
- Pour half of the macaroni noodles into a casserole dish. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
- Place the pan in the oven and bake for 25-30 minutes until the macaroni and cheese are bubbling. Remove from the oven and let cool for 5 minutes. Serve warm and enjoy!
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