Butternut Squash Macaroni and Cheese
This comforting Butternut Squash Mac and Cheese adds earthy butternut squash to the homemade sauce and melts perfectly into golden cheesy goodness. It's a hearty dish you can pair it with a crisp salad for a warm, wholesome dinner or Thanksgiving and Christmas side dish.
Servings: 6 Servings
Ingredients
- 16 ounce box small pasta shells
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 ½ cups butternut squash puree
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Slap Ya Mama
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
For the Butternut Squash Puree
- Cut squash lengthwise, scoop out the seeds, and brush both sides with olive oil. Place on prepared baking sheet.
- Bake for 1 hour or until tender. Scoop out flesh and place into large bowl. Puree or mash with a hand masher until smooth.
For the Mac and Cheese
- In a large pot over high heat, boil water, add pasta, and cook per package directions. Drain and set aside.
- In a large skillet over high heat, melt butter, add flour, and whisk until combine. Pour half of the milk into the skillet, whisk until smooth. Next, add the remaining milk. Stir to combine.
- Add butternut squash puree, stir, then add the cheese and stir until melted. Season with Slap Ya Mama, salt, pepper, garlic powder, and onion powder. Stir.
- Add pasta, stir and serve immediately. Enjoy!
Notes
Recipe adapted from Ahead of Thyme
- Buy Block Cheese: You can use any variety but I highly recommend grating block cheese rather than buying pre-shredded cheese. You will end up with a creamier cheese sauce.
- Don't Overcook the Pasta: Cook it just until al dente for the best texture!