Description
Creamy and cheesy butternut squash mac and cheese.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups butternut squash, cubed
- 2 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions. Drain and set aside.
- In a pot, combine butternut squash and vegetable broth. Bring to a boil and simmer until squash is tender.
- Blend the squash mixture until smooth.
- In a large bowl, mix the pasta, squash puree, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a baking dish. Top with parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- For extra flavor, add spices like nutmeg or paprika.
- You can add cooked bacon or sausage for a non-vegetarian option.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: butternut squash mac and cheese, creamy mac and cheese, vegetarian pasta