Butternut Squash Mac and Cheese

This butternut squash mac and cheese with tender pasta, rich cheese sauce, and mashed butternut squash makes a comforting vegetarian fall meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 297 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• 1 (16 ounce) package rotini pasta
• 6 ounces shredded Cheddar cheese
• 6 ounces shredded white Cheddar cheese
• 0.5 teaspoon dry mustard
• 0.25 cup seasoned dry bread crumbs, or as needed
• 1/8 teaspoon ground nutmeg
• 3 cups cubed butternut squash, cooked and mashed

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes; drain pasta and return to the pot.

Step 2

Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.

Step 3

Add cheese sauce to pasta and stir to combine; transfer mixture into a 9x13-inch baking dish. Top with seasoned bread crumbs.

Step 4

Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.

Step 5

Gather ingredients and preheat the oven to 400 degrees F (200 degrees C).

Step 6

Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg; cook for 1 minute.

Step 7

Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.