Hey friends!
Craving something comforting and delicious? I’ve got just the thing for you!
Today, I’m excited to share my creamy butternut squash mac and cheese recipe.
It’s the perfect mix of cheesy goodness and a sneaky serving of veggies.
Trust me, you won’t even notice the squash!
Let’s dive in and make your new favorite dish!
Ingredient Substitutions
For a dairy-free alternative, the half and half can be replaced with unsweetened almond milk or coconut milk. These plant-based milks provide a creamy texture while reducing saturated fat content. Adjust the quantity slightly as plant milks are thinner than half and half. The cheese blend can be substituted with nutritional yeast and cashew cream for a vegan option. Use about 1/2 cup nutritional yeast and 1 cup cashew cream to replace the cheese, adjusting for desired consistency and flavor. For a gluten-free version, replace the all-purpose flour with rice flour or cornstarch. Use slightly less of these alternatives as they thicken more efficiently than wheat flour. These substitutions maintain the creamy texture and cheesy flavor while accommodating various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 80-90 g
- Carbohydrates: 90-100 g
Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 1 cup sharp cheddar cheese, grated
- 1 cup gouda cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 cup butternut squash puree
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- Pasta of your choice
- Red pepper flakes (for serving)
- Additional parmesan cheese (for serving)
Step 1: Prepare the Roux
Begin by heating a pot over medium heat.
Add unsalted butter to the pot and allow it to melt and brown slightly, developing a nutty aroma.
This browning of the butter adds a rich depth of flavor.
Sprinkle in all-purpose flour and stir continuously to create a roux.
Cook the roux for about 1 to 2 minutes, stirring or whisking constantly to avoid burning.
Step 2: Make the Cheese Sauce Base
Slowly pour in the half and half, while continuously whisking to prevent any clumps from forming.
Cook the mixture until it thickens and comfortably coats the back of a spoon.
Once thickened, reduce the heat to low or remove from the heat entirely if necessary to prevent further cooking.
Step 3: Incorporate the Cheese and Other Ingredients
Grate your cheeses: sharp cheddar, gouda, and parmesan, to prepare them for the sauce.
Add the grated cheeses to the pot along with butternut squash puree.
Sprinkle in the following spices: dry mustard powder, smoked paprika, salt, black pepper, sage, thyme, garlic powder, a dash of cayenne pepper, and nutmeg.
Mix all ingredients together until a smooth, creamy cheese sauce forms.
Step 4: Cook the Pasta
Cook your choice of pasta in a separate pot, following the instructions on the package.
Ensure the water is salted adequately to season the pasta.
Once the pasta is cooked to al dente, drain it but do not rinse, as some starch will help the sauce cling better.
Step 5: Combine Pasta and Cheese Sauce
Add the cooked pasta to the cheese sauce in the pot.
Mix thoroughly to ensure each piece of pasta is well coated with the cheesy, rich sauce.
Step 6: Serve and Garnish
Once combined, serve the pasta hot.
Garnish with red pepper flakes for a bit of heat and additional parmesan cheese for extra flavor and richness.
Enjoy your creamy, flavorful dish!
