Butternut Squash Mac and Cheese
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!
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Equipment
- IPOW 3-Piece Ceramic Baking Dish, Value Three Pack Thick Porcelain Rectangular Oven to Table Bakeware Cookware Set Casserole Dishes Lasagna Pans for Cooking & Serving, Dishwasher Safe, Turquoise
Ingredients
- 2 cups dry elbow noodles cooked until al dente
Butternut Squash Cheese Sauce
- 1 10 ounce bag frozen butternut squash cubes
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup shredded sharp cheddar
- 3 tablespoons butter melted
- 1 cup crushed crackers
Instructions
- Preheat the oven to 400 degrees F.
- 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.
Servings: 8
Calories: 356kcal