Go Back
Print Recipe

Butternut Squash Mac & Cheese

This twist on macaroni and cheese is salty, creamy, nutty and slightly sweet because of the roasted butternut squash and cheeses.
Cook Time1 hour
Total Time1 hour
Servings: 6

Ingredients

  • 1-2 cups butternut squash cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 16 oz box of pasta elbows, shells, rigatoni will all work
  • 1/2 cup whole milk
  • 1 cup cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • 1 cup gouda cheese shredded
  • dash of ground nutmeg
  • 1/4 teaspoon paprika
  • 3 tablespoons butter
  • salt and black pepper

Instructions

  • Preheat oven to 400°. Line a cookie sheet with parchment paper and add your chopped butternut squash, drizzle olive oil over and carefully toss to coat. Sprinkle salt and pepper over. Roast in preheated oven for 30-45 minutes, until golden brown.
  • While butternut squash is roasting, cook pasta according to package. Drain and set aside.
  • On medium-low heat in the same pot you used for the pasta, add and melt your butter, milk, cheeses, paprika and nutmeg.
  • After the cheese has melted, either add the drained pasta back into the dutch oven or a casserole dish and stir to combine. Then carefully toss your butternut squash into the dish. If you'd like to "hide it" stir a little more. Sprinkle with salt and pepper.
  • Bake in a preheated 375° oven for 20 minutes, until the top is golden brown. Enjoy!