In all seriousness, this is THE BEST Butternut Squash Mac and Cheese that I have tried. 😉 It is so creamy, cheesy, and delicious I literally couldn’t stop eating. The boys also just love this. I have made it for them (and me) several times. Can you belive the hubby doesn’t like mac and cheese of any kind?! (Something is seriously wrong with him). Oh well – more for us!
I have made this squash mac and cheese a ton of times sine Griffin was a baby. After experimenting with different types of cheeses and milks. I have
come to find that the combo of the sharp cheddar cheese + parmesan and the slightly sweet butternut squash makes for the best combo for cheese.
Griffin and Calvin LOVEEEE mac and cheese (almost as much as pancakes). But, that creepy powder that comes out of the mac and cheese mix boxes I am just not comfortable with. If you’re going to eat mac and cheese you must eat it the right way. Also, there are so many health benefits to butternut squash. This is what I call a hidden win with the kiddos. (Snuck in a vegetable and the loved it!)
The Health Benefits of Butternut Squash
- Packed with Vit A, 457% of the recommended daily allowance in only 1 cup of cooked squash.
- Great source of Potassium and Magnesium.
- High in fiber.
- Fat, cholesterol, and sodium free naturally.
You’ll notice that a lot of my recipes include real butter, real milk, and just REAL foods. It is sad that there is so much misinformation out there regarding nutrition. Very few people are actually nutrition experts (Registered Dietitians) that know the research behind all of these crazy fad diets. I try to remind my patients to focus on just eating real foods vs processed foods.
I find that eating a smaller portion of a fattier dish made from fresh ingredients is more satisfying than eating a lighter version made with substitutes. Even if weight loss is your goal, these real foods/dishes can fit into your calorie allotment.
The Best Butternut Squash Mac and Cheese recipe has 314 calories per serving which can totally fit into someone’s calories for the day. Just have to keep those portions in check. 😉 Maybe have a salad or vegetable side with this and skip the bread or dessert that day.
If you’re looking for other rich and satisfying recipes to try, give my Lemon Garlic Chicken Pasta a shot!
THE BEST Butternut Squash Mac and Cheese
Cheesy, creamy, deliciousness with a hint of fall flavors.
- 1/2 Medium Butternut Squash Roasted
- 1 Tbsp Olive oil
- 1/2 Pound Elbow macaroni Or noodles of your choice
- 2 1/2 Cups Milk I used 2%
- 3 Tbsp Flour
- 2 Tbsp Butter
- 1/8 Tsp Nutmeg
- 1 1/2 Cups Sharp cheddar cheese
- 1/2 Cup Parmesan cheese
- 1/2 Cup Bread crumbs
Preheat oven to 350 degrees F. Cut the Butternut squash in half lengthwise. Remove the seeds. Drizzle with olive oil and salt and pepper. Place cut side up on baking sheet and roast for 50 minutes. (Could do this ahead of time if needed)
When butternut squash has ~10 minutes left to cook you can cook the macaroni according to package, drain and set aside.
Scoop the butternut squash out of one of the halves with spoon into food processor (or blender) and purée until it is smooth consistency. Add 1/2 cup milk and purée some more to thin it out.
In large skillet over medium heat, melt the butter. Whisk in the flour. Add the nutmeg. Whisk constantly and cook for ~2 minutes. Add the rest of the milk and whisk until smooth. Turn heat up to high and bring to a boil and continue to whisk. (Good job for an older child ;). After sauce has thickened add in the butternut squash mixture. Stir in the cheeses, mixing well until melted and smooth texture. Add salt and pepper to taste. (Don’t forget to taste)
Spray 9×9 baking dish with cooking spray. Mix together the cheese/squash mixture with drained elbow noodles. Pour into 9×9 baking dish. Top with bread crumbs (mix in a little bit of garlic powder and tiny bit of olive oil first so the crumbs brown better)
Cook ~25 minutes until golden delicious. Top with chopped parsley (optional). Let rest for ~10 minutes prior to serving. Enjoy!!!