Butternut Squash Mac & Cheese Recipe
topped with pumpkin seeds and dried cranberries (GF upon request)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butternut Squash
In a large pot, bring water to a boil. Add the cubed butternut squash and cook until tender, about 10-15 minutes. Drain and set aside.
- 2
Cook the Pasta
In the same pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3
Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add garlic powder, onion powder, salt, and black pepper.
- 4
Combine Ingredients
In a large bowl, combine the cooked pasta, butternut squash, and cheese sauce. Mix well until everything is evenly coated.
- 5
Bake the Mac & Cheese
Transfer the mixture to a greased baking dish. Sprinkle the shredded cheddar cheese on top. Bake at 350°F (175°C) for about 20 minutes or until the cheese is bubbly and golden.
- 6
Garnish and Serve
Remove from the oven and top with pumpkin seeds and dried cranberries before serving.
