Indulge in a comforting twist on a classic dish with this butternut squash mac and cheese. The creamy, velvety sauce made from butternut squash adds a delightful sweetness and a boost of nutrients, making it a perfect meal for both kids and adults. This recipe is a great way to sneak in some extra vegetables while still enjoying the cheesy goodness of traditional mac and cheese.
If you don't usually have butternut squash in your kitchen, you'll need to pick one up from the supermarket. Look for a medium-sized squash that feels heavy for its size. You might also need to grab some shredded cheddar cheese and grated parmesan cheese if they're not staples in your fridge. These cheeses are essential for achieving the rich, creamy texture of the sauce.
Ingredients For Butternut Squash Mac And Cheese
Butternut squash: A sweet, nutty-flavored squash that adds creaminess and nutrients to the sauce.
Elbow macaroni: The classic pasta shape for mac and cheese, perfect for holding the sauce.
Milk: Helps blend the squash into a smooth, creamy sauce.
Shredded cheddar cheese: Provides a rich, cheesy flavor and creamy texture.
Grated parmesan cheese: Adds a sharp, tangy flavor to balance the sweetness of the squash.
Butter: Adds richness and helps create a smooth sauce.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a hint of spice and depth to the dish.
Technique Tip for This Recipe
When blending the butternut squash with milk, make sure to achieve a silky smooth consistency. This ensures that the cheese sauce will be creamy and free of lumps. If you find the mixture too thick, you can add a little more milk, a tablespoon at a time, until you reach the desired texture.
Suggested Side Dishes
Alternative Ingredients
butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and creamy texture when cooked, making them a great alternative.
elbow macaroni - Substitute with penne pasta: Penne pasta can hold the sauce well and provides a similar bite and texture.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy consistency and is a good option for those who are lactose intolerant.
shredded cheddar cheese - Substitute with shredded gouda cheese: Gouda cheese melts well and has a rich, creamy flavor that complements the dish.
grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a suitable replacement.
butter - Substitute with olive oil: Olive oil can provide the necessary fat and richness, while also adding a subtle flavor.
salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though you may want to use it sparingly to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, making it a good alternative.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the butternut squash mac & cheese to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Transfer the cooled mac & cheese into an airtight container. If you plan to freeze it, use a freezer-safe container or heavy-duty freezer bags.
- Label the container with the date and contents. This helps you keep track of how long it has been stored.
- For short-term storage, place the container in the refrigerator. The mac & cheese will stay fresh for up to 3-5 days.
- For long-term storage, place the container in the freezer. The mac & cheese can be frozen for up to 2-3 months.
- When ready to reheat, if refrigerated, transfer the desired portion to a microwave-safe dish. Heat on medium power in the microwave, stirring occasionally, until heated through.
- If reheating from frozen, it's best to thaw the mac & cheese in the refrigerator overnight. Once thawed, reheat in the microwave or oven.
- To reheat in the oven, preheat to 350°F (175°C). Place the mac & cheese in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up.
- For an extra creamy texture, you can add a splash of milk or a small amount of butter when reheating.
- Avoid reheating multiple times, as this can affect the texture and flavor of the mac & cheese.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover butternut squash mac & cheese in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it's heated through and the cheese is bubbly.
Stovetop Method: Transfer the mac & cheese to a non-stick skillet or saucepan. Add a splash of milk or cream to help loosen the sauce. Heat over medium-low, stirring occasionally, until warmed through and creamy.
Microwave Method: Place a portion of the mac & cheese in a microwave-safe bowl. Add a small amount of milk or water to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through, until heated evenly.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mac & cheese in an air fryer-safe dish. Cover with foil and heat for about 10-15 minutes, checking halfway through to ensure it doesn't dry out.
Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl containing the mac & cheese over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until heated through, adding a bit of milk if needed to maintain creaminess.
Best Tools for This Recipe
Oven: Used to bake the mac and cheese until the top is golden and bubbly.
Large pot: Needed to boil the butternut squash and later to mix the cheese sauce.
Medium pot: Used to cook the elbow macaroni according to package instructions.
Blender: Essential for blending the cooked butternut squash with milk until smooth.
Colander: Used to drain the cooked macaroni and the boiled butternut squash.
Baking dish: The final mixture of macaroni and cheese sauce is transferred here for baking.
Wooden spoon: Useful for stirring the cheese sauce and mixing it with the macaroni.
Measuring cups: Needed to measure out the milk, cheddar cheese, and parmesan cheese.
Measuring spoons: Used to measure the salt and black pepper.
Knife: Required to peel and cube the butternut squash.
Cutting board: Provides a safe surface to peel and cube the butternut squash.
How to Save Time on This Recipe
Pre-cook the squash: Boil and blend the butternut squash ahead of time. Store it in the fridge until you're ready to use it.
Use pre-shredded cheese: Save time by using pre-shredded cheddar and parmesan cheese instead of grating them yourself.
Cook pasta in advance: Cook the elbow macaroni a day before and store it in an airtight container. Reheat it briefly before mixing with the sauce.
One-pot method: After blending the squash, use the same pot to make the cheese sauce and combine everything, reducing the number of dishes to wash.
Butternut Squash Mac & Cheese
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 8 oz elbow macaroni
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large pot, bring the butternut squash to a boil in salted water. Cook until tender, about 10-15 minutes. Drain.
- Blend the cooked squash with milk until smooth.
- Return the squash mixture to the pot. Add butter, cheddar cheese, Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine the cheese sauce with the cooked macaroni. Mix well.
- Transfer the mixture to a baking dish. Bake for 20 minutes or until the top is golden and bubbly.
Nutritional Value
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