Description
Homemade creamy butternut squash mac and cheese delivers comfort with a nutritious twist. Seasonal ingredients blend seamlessly, offering a delightful pasta experience that satisfies and nourishes you completely.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz (340 g) elbow macaroni or pasta of choice
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup whole milk or plant-based milk
- 1 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ tsp Dijon mustard
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ¼ tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pasta Preparation: Bring a well-seasoned large pot of water to a vigorous boil. Cook pasta until al dente, then drain and set aside, preserving its perfect texture.
- Squash Transformation: Simmer butternut squash cubes in water for 10-12 minutes until tender. Drain completely, creating a smooth base for the sauce.
- Aromatic Foundation: In the same saucepan, heat butter and olive oil. Sauté minced garlic until fragrant, releasing its rich flavor profile.
- Sauce Creation: Blend roasted squash and caramelized garlic with milk until achieving a silky, uniform puree. Transfer back to the saucepan over low heat.
- Cheese Fusion: Integrate cheddar and Parmesan cheeses into the squash mixture. Whisk in Dijon mustard, salt, pepper, and smoked paprika. Stir continuously until the cheese melts completely, forming a luxurious, creamy sauce.
- Final Assembly: Combine cooked pasta with the velvety sauce, ensuring each noodle is generously coated. Toss gently to maintain the sauce’s smooth consistency.
- Presentation: Plate the mac and cheese, garnishing with freshly chopped parsley. Serve immediately to preserve the dish’s optimal temperature and creamy texture.
Notes
- Cheese Melting Technique: Gradually add cheese at low heat to prevent separation and ensure smooth, creamy texture without graininess.
- Squash Cooking Precision: Simmer butternut squash until fork-tender but not mushy, maintaining its natural sweetness and smooth blending potential.
- Salt Balance Strategy: Use moderate salting during pasta and sauce stages to enhance flavors without overwhelming the delicate squash and cheese combination.
- Dietary Adaptation Tip: Substitute dairy cheese with nutritional yeast or vegan cheese alternatives for plant-based version, maintaining similar creamy consistency and nutritional profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 490
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg