Butternut Squash Mac and Cheese.

A vibrant fall dish that truly demonstrates how a simple ingredient swap can make everyday meals both delicious and health-conscious.

Autumn is the season for comforting meals, and nothing satisfies quite like a creamy bowl of Mac and Cheese. This version transforms the classic recipe by incorporating a Thanksgiving vibe with a smooth butternut squash purée directly into the cheese sauce. It is a simple addition that maintains the rich, velvety texture you expect from a great macaroni and cheese, while adding a vibrant fall color to the dish. It is a satisfying meal to be enjoyed by the whole family.

Healthwise, the recipe supports your whole health by adding significant nutritional value to a favorite comfort food. Butternut squash is a source of fiber, Vitamin A, and Vitamin C, offering a natural boost to your immune system and digestive health. By using the squash to enhance the creaminess of the sauce, we rely less on butter and heavy cream, lowering the saturated fat content of the dish. It truly demonstrates how simple ingredient swaps can make everyday meals both delicious and health-conscious.

Ingredients

What to buy at the store?

For the Pasta:

• 1 pound whole wheat elbow macaroni or pasta shape of choice
• Salt for boiling water

For the Sauce:

• Salt and black pepper to taste 
• 3 cups cubed butternut squash (about 1 small squash)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (dairy or non-dairy)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon paprika

Instructions

Step One: Prepare the Squash

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt on a baking sheet. Roast for 15 to 20 minutes, or until the squash is tender.

Step Two: Cook the Pasta

While the squash roasts, cook the macaroni according to package directions until al dente. Drain the pasta and set it aside.

Step Three: Make the Roux

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until a paste forms.

Step Four: Build the Sauce Base

Slowly pour in the milk, whisking continuously to prevent lumps. Continue to heat and whisk until the sauce thickens slightly (about 5-7 minutes).

Step Five: Blend the Squash

Transfer the roasted butternut squash to a blender or food processor. Add about 1/2 cup of the milk sauce and blend until completely smooth.

Step Six: Finish the Sauce

Pour the smooth squash mixture back into the saucepan with the remaining sauce. Stir in the garlic powder, nutmeg, and paprika. Remove the pan from the heat and stir in the shredded cheese until the sauce is smooth. Season with salt and pepper.

Step Seven: Combine

Add the cooked, drained pasta to the cheese sauce. Stir gently until the macaroni is evenly coated. Serve immediately.

Pro Tip

If you prefer a baked mac and cheese, transfer the mixture to a baking dish, sprinkle the top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes, or until the top is golden.