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–+ servings

Butternut Squash Macaroni And Cheese Recipe

Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.
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Prep Time 7 minutes

Ingredients
  

  • 1 Butternut Squash 1-2 cups can be added but I suggest you try it with less before adding more to get a feel for it.
  • 1 Tbs Olive Oil
  • 6 Tbs Butter
  • 2 Cups Heavy Cream
  • ¼ Cup Milk
  • 2 Cups Cheddar Cheese, hand shredded
  • ¼ Cup Sour Cream
  • 1 Pound Mezi Rigatoni, cooked until al dente in salted water
  • ½ Cup Seasoned Breadcrumbs
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Nutmeg

Instructions
 

  • Preheat the oven to 425°
  • Slice the squash (vertically) and scoop out the seeds. Rub each half with olive oil, lightly season it with salt and pepper and place it skin side up on a parchment paper lined baking sheet. Roast it for about 45 minutes or until it’s soft. Let it cool for about 10 minutes before scooping the filling out and mashing it into a smooth puree.
  • In a large skillet over medium heat, melt the butter and add 1 cup of the butternut squash purée. Season it with salt, pepper, garlic powder, onion powder, paprika and nutmeg. Stir it all together.
  • Slowly whisk in the cream and milk. Lower the heat and let it simmer for about 2 minutes.
  • Slowly whisk the shredded cheese until it’s fully melted into the sauce. Turn off heat and stir in the cooked pasta and sour cream.
  • Turn the oven temperature to down to 350°.
  • Add the pasta to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Evenly sprinkle the breadcrumbs on top and place it into the center rack of the oven for about 20 minutes, or until the breadcrumbs are golden and toasted.
  • Let it rest for about 5 minutes, garnish with parsley (optional) serve warm and enjoy!