This Butternut Squash Mac and Cheese is ultra creamy and lightened up with the addition of butternut squash! This is a family friendly side dish everyone will love!
In a large pot bring salted water to a rolling boil. Cook the 2 cups of elbow noodles according to the directions until al dente, drain and set aside.
Cook the frozen butternut squash until soft (this can be steamed in the micorwave or boiled until fork tender)
In a blender combine the tender butternut squash and 1 cup of milk, blend until smooth.
In the same pot you cooked the pasta in heat to medium heat and melt the butter and sauté the garlic. Pour in the butternut squash and milk mixture, bring to a simmer. Stir in the spices, cheddar cheese and parmesan and stir until smooth.
Add the cooked pasta to the pan and toss to coat.
Scrape the pasta into a greased 7x11 baking dish and top with the remaining shredded cheddar.
Combine the melted butter and cracker crumbers. Sprinkle over the top of the pasta.
Bake 20 minutes.
Notes
I made this recipe gluten free using Barilla Gluten Free Elbow Noodles and Schar Entertainment Crackers.