Butternut Squash Mac & Cheese
All the amazing cheesiness of regular mac & cheese, plus the warm, fall flavors of butternut squash. This recipe is so delicious.
Ingredients
- 1 1/4 lb butternut squash roughly chopped (about 3 cups)
- 1 1/2 cup low sodium vegetable broth divided
- 12 oz elbow pasta about 5 cups cooked
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 8 oz cheddar cheese shredded
- 1/2 cup grated parmesan cheese divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup breadcrumbs
- Salt
- Pepper
Instructions
- Preheat the oven to 375 F.
- Bring a large pot of water to a boil. Add the chopped squash and cook for about 5-10 minutes, until fork tender.
- Using a slotted spoon, place the butternut squash in a large blender (leave the boiling water on the stove as you’ll add the pasta to it soon). Add 1/2 cup of the vegetable broth and blend until smooth. Set aside.
- Add elbow pasta to the boiling water and cook for about 5-7 minutes. Drain, rinse, and pour the pasta into a 9×13 baking dish. Set aside.
- Add the olive oil and flour to the pot over medium heat. Stir well to create a roux. Add the blended butternut squash to the pot and stir well. Bring to a boil and then turn the heat down to a simmer.
- Add the remaining 1 cup of vegetable broth, cheddar cheese, 1/4 cup of the grated parmesan cheese, garlic powder, onion powder, salt and pepper to the pot. Stir constantly, until melted and smooth.
- Pour the sauce over the pasta in the baking dish. Stir gently so that the pasta is evenly covered by the sauce (it may look like a lot of sauce for the pasta but it will cook down!)
- In a small bowl, combine the breadcrumbs, remaining 1/4 cup parmesan cheese, salt, and pepper. Sprinkle on top of the pasta.
- Bake in the preheated oven for 20-25 minutes, until the top is golden.