Butternut Squash Mac and Cheese
This Butternut Squash Mac and Cheese recipe is easy and delicious! This recipe is great for an easy weeknight dinner or any tailgate event in the fall.
Ingredients
- 4 cups butternut squash cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound small pasta
- 3 tablespoons unsalted butter
- ¼ cup flour
- 3 cups whole milk warmed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup pumpkin purée
- 12 ounces sharp cheddar cheese grated (about 4½ cups)
- 2 cups butter crackers crushed
- 2 tablespoons unsalted butter melted
- Fresh rosemary or sage for serving
Instructions
- Heat oven to 350F. Grease a casserole pan and set aide.
- Toss butternut squash cubes with olive oil, salt, and pepper on a lined baking tray. Bake for 30 minutes, until tender.
- Cook pasta in a large pot of salted water until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Stir in the flour and mix constantly for 3 minutes.
- Add milk and bring to a simmer. Simmer for about 5 minutes, until thickened. Add salt, black pepper, ¾ of the cheese, pumpkin, and roasted butternut squash. Add cooked pasta and mix well.
- Transfer to a casserole dish. Top with remaining cheese.
- Combine 2 cups butter crackers and 2 tablespoons unsalted melted butter. Top Mac and cheese with cracker mixture. Bake for 30 minutes, until golden brown.
Did You Make This Recipe?
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