Description
A creamy, veggie-packed twist on classic mac and cheese featuring smooth butternut squash purée and melted cheddar cheese for a cozy, comforting dinner.
Ingredients
Pasta
- 8 oz elbow macaroni (or low-carb pasta)
Sauce
- 1 cup butternut squash purée
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 tbsp butter
- Salt & pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook until al dente, about 8-10 minutes, then drain thoroughly and set aside.
- Heat Sauce Ingredients: In a medium saucepan over medium heat, combine the butternut squash purée, milk, and butter. Warm the mixture, stirring occasionally, until heated through and the butter is fully melted.
- Melt Cheese: Gradually stir in the shredded cheddar cheese to the warm butternut squash mixture, continuing to stir until the cheese has melted completely and the sauce is smooth.
- Combine Pasta and Sauce: Add the drained macaroni into the cheese and squash sauce. Toss gently to coat all the pasta evenly with the creamy sauce. Season with salt and pepper to taste.
- Serve: Spoon the creamy butternut squash mac and cheese into bowls or a serving dish and serve immediately while warm and comforting.
Notes
- Add a pinch of nutmeg or smoked paprika to the sauce for an extra depth of flavor.
- Use low-carb pasta as a substitute to reduce carbohydrate content.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives and use a vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: American
