If you’re looking for a cozy twist on a classic dish, this creamy butternut squash mac and cheese is just the ticket. The addition of sweet butternut squash not only adds a beautiful color but also a rich, velvety texture that will leave you wanting more. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing.
Imagine digging into a bowl of rich, cheesy pasta, topped with a golden, crunchy rosemary crumb that packs a flavorful punch. This dish is perfect for family dinners or gatherings with friends, and it’s bound to impress even the pickiest eaters at your table. The combination of creamy cheese and aromatic herbs creates a delightful balance that’s simply irresistible.
This recipe is a wonderful blend of comfort and a touch of sophistication, making it a great choice for both everyday meals and special occasions.
A Comforting Twist on Classic Mac and Cheese
This butternut squash mac and cheese combines the creamy goodness of traditional mac and cheese with the sweet, nutty flavor of roasted butternut squash. Topped with a delicious rosemary crumb, it offers a crunchy contrast to the smooth pasta, creating a satisfying dish that is both hearty and comforting.
Ingredients
- 8 ounces elbow macaroni
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Squash: Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
- Cook the Pasta: While the squash is roasting, cook the elbow macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, combine roasted squash, milk, garlic powder, salt, and pepper. Use an immersion blender to blend until smooth. Stir in the cheddar and Parmesan cheese until melted and creamy.
- Combine: In a large bowl, combine the cooked macaroni with the cheese sauce, mixing well.
- Prepare the Crumb Topping: In a small bowl, mix breadcrumbs with melted butter and chopped rosemary until evenly coated.
- Assemble and Bake: Transfer the mac and cheese to a baking dish, top with the rosemary crumb mixture, and bake for 20-25 minutes, or until golden and bubbly.
- Serve: Allow to cool slightly before serving. Enjoy your creamy butternut squash mac and cheese with a crunchy topping!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 50g
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