Butternut Squash Macaroni and Cheese is a creamy, cheesy explosion! You need to make this immediately!
If you eat seasonal, butternut squash is a flavorful vegetable this time of year. I’m trying to get more vegetables in my diet to balance out this, this and, oh my, this! Also in season right now are sweet potatoes, broccoli, cauliflower, and brussels sprouts. For a full list of seasonal vegetables visit What’s in Season.
I like to simply roast butternut squash sprinkle salt over it and enjoy. My family wants a little more interesting butternut squash dish and I can eat only about half a squash before I’m tired of it. I use the other half in Roasted Butternut Squash Pesto Pizza and this Butternut Squash Macaroni and Cheese.
I actually roast the butternut squash before using in both of these recipes. When roasted the butternut squash becomes slightly sweet with a mild flavor. I compliments many other ingredients.
My youngest son will taste anything. He doesn’t dig roasted butternut squash, but loves it added to Mac and Cheese. Anytime and I can extra veggies in them it’s a good thing!
Butternut Squash Macaroni and Cheese
Yield 8 to 10
Butternut Squash Macaroni and Cheese is a creamy, cheesy explosion! Great way to sneak vegetables in children's diets.
- 2 cups butternut squash, roasted or boiled
- 8 ounce pasta
- 2 tablespoon butter
- 2 tablespoon self-rising flour
- 2 tablespoon minced onion
- 2 cup milk - I used 2%
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, use white pepper if you don't like the black flecks in this recipe
- pinch of nutmeg
- 1 tablespoon melted butter
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1 cup Monterrey jack cheese, grated
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions to al dente stage. Drain and set aside.
- In a large pan, melt the butter on medium heat. Once melted, add onions and cook until translucent 3 or 4 minutes. Add the flour into the butter and whisk until combine. Cook 2 minutes on medium until lightly golden. Slowly whisk in milk until no lumps remain. reduce heat to low and season with salt, pepper and nutmeg. Simmer 2 minutes, whisking until the sauce starts to thicken. Remove from heat and add Monterrey jack cheese. Stir until cheese melts. Add pasta and stir until combined. Add butternut squash and stir until well coated being careful not to break up the squash.
- Spoon mixture into an oven safe dish.
- Combine melted butter and bread crumbs.
- Top pasta with parmesan cheese and bread crumb mixture.
- Bake at 375 degrees F for 20 to 25 minutes or until hot, bubbly and golden brown.
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