Description
A comforting twist on classic macaroni and cheese using roasted butternut squash for a velvety, nutrient-dense sauce and a crisp breadcrumb topping.
Ingredients
Scale
- 1 lb elbow macaroni
- 3 cups butternut squash, cubed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Toss cubed squash with olive oil and salt, then roast for 25-30 minutes until browned.
- Blend the roasted squash with 1/4 cup of milk until smooth.
- Boil pasta in salted water for 2 minutes less than package directions. Drain and set aside.
- Melt butter in a large pot over medium heat, add garlic, and sauté for 1 minute.
- Whisk in the squash puree and remaining milk. Simmer for 3-5 minutes until thickened.
- Remove pot from heat and stir in shredded cheddar and nutmeg until melted.
- Fold the cooked pasta into the sauce and pour into a greased baking dish.
- Sprinkle breadcrumbs on top and bake at 350F for 20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American