Description

Craving a creamy, cheesy comfort dish with a healthy twist? Butternut Squash Mac and Cheese blends the rich, gooey goodness of classic mac and cheese with the subtle sweetness of butternut squash for a wholesome, crowd-pleasing meal

Ingredients

Scale

Butternut Squash Mac and Cheese uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 10 servings:

1 (16-ounce) package rotini pasta: Captures the creamy sauce.
2 tablespoons butter: Forms the base of the roux.
2 tablespoons all-purpose flour: Thickens the sauce.
1 teaspoon garlic powder: Adds savory depth.
1 teaspoon onion powder: Enhances flavor.
½ teaspoon dry mustard: Brings subtle tanginess.
⅛ teaspoon ground nutmeg (optional): Adds warm, nutty notes.
2 cups milk: Creates a creamy base.
3 cups cubed butternut squash, cooked and mashed: Adds sweetness and nutrition.
6 ounces shredded white Cheddar cheese: Provides sharp, creamy flavor.
6 ounces shredded Cheddar cheese: Adds classic cheesy richness.
Salt and black pepper: Seasons the dish.
¼ cup seasoned dry bread crumbs: Creates a crunchy topping.

Why These Ingredients Matter

Butternut Squash: Adds creaminess, sweetness, and vitamins A and C.
Cheddar Cheeses: Deliver rich, melty texture and flavor.
Roux (Butter and Flour): Thickens the sauce for a smooth consistency.
Breadcrumbs: Provide a golden, crunchy topping.

Substitutions and Variations

Rotini Pasta: Swap with elbow macaroni, penne, or gluten-free pasta.
Butter: Use olive oil or plant-based butter for vegan.
Flour: Replace with gluten-free flour or cornstarch (use 1 tablespoon dissolved in cold milk).
Milk: Use unsweetened almond milk, oat milk, or half-and-half for richer sauce.
Butternut Squash: Substitute with mashed pumpkin, sweet potato, or canned squash puree.
Cheddar Cheese: Swap with Gouda, Monterey Jack, or plant-based cheese for vegan.
Breadcrumbs: Use panko, crushed crackers, or omit for gluten-free.
Vegan Option: Use plant-based butter, milk, and cheese; ensure breadcrumbs are vegan.
Gluten-Free: Use gluten-free pasta, flour, and breadcrumbs.
Flavor Variations:
- Spicy Mac and Cheese: Add ½ teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Herb-Infused Mac: Mix 1 tablespoon chopped fresh thyme or rosemary into the sauce.
- Veggie Mac: Add 1 cup cooked spinach or broccoli to the sauce.
- Bacon Mac: Stir in ½ cup cooked, crumbled bacon before baking.
- Truffle Mac: Drizzle 1 teaspoon truffle oil over the dish before baking.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 16 ounces rotini, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dry mustard, ⅛ teaspoon nutmeg, 2 cups milk, 3 cups cooked and mashed butternut squash, 6 ounces white Cheddar, 6 ounces Cheddar, salt, pepper, ¼ cup breadcrumbs.
Cook and mash butternut squash (boil or roast cubes until soft, about 15 minutes); preheat oven to 400°F (200°C).

Tip: Use pre-cubed squash or canned puree to save time; mash smoothly for a creamy sauce.

Step 2: Cook the Pasta

Bring a large pot of lightly salted water to a boil.
Add 16 ounces rotini pasta; cook until al dente, about 8 minutes.
Drain and return pasta to the pot.

Tip: Check pasta early to avoid overcooking; rinse briefly to stop cooking if needed.

Step 3: Make the Cheese Sauce

In a large saucepan over medium heat, melt 2 tablespoons butter.
Whisk in 2 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dry mustard, and ⅛ teaspoon nutmeg; cook for 1 minute to form a roux.
Gradually whisk in 2 cups milk; cook, stirring, until bubbling and thickened (like heavy cream), about 5 minutes.
Remove from heat; stir in 3 cups mashed butternut squash, 6 ounces white Cheddar, and 6 ounces Cheddar until melted.
Season with salt and pepper to taste.

Tip: Whisk milk slowly to avoid lumps; stir cheese gently to melt evenly.

Step 4: Assemble the Casserole

Add cheese sauce to the cooked pasta; stir to combine.
Transfer mixture to a 9×13-inch baking dish; spread evenly.
Sprinkle ¼ cup seasoned breadcrumbs over the top.

Tip: Ensure pasta is evenly coated; press breadcrumbs lightly for better adhesion.

Step 5: Bake and Serve

Bake at 400°F for 20 minutes, until breadcrumbs are golden and sauce is bubbling.
Serve hot, about 1 cup per serving, with a side salad or roasted vegetables.

Tip: Let rest for 5 minutes before serving for easier scooping; check topping at 15 minutes to avoid over-browning.