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Creamy Maple Butternut Squash Mac and Cheese

creamy maple butternut squash mac and cheese - featured image
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A velvety, sweet-savory mac and cheese made with roasted butternut squash and a touch of maple syrup. Ready in 35 minutes, this easy recipe is perfect for cozy weeknights and hiding veggies from picky eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed)
  • 8 oz elbow macaroni (about 2 cups dry)
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 cup vegetable or chicken broth (low-sodium)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional toppings: crispy sage leaves, toasted pecans, extra shredded cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel butternut squash, scoop out seeds, and cut into 1-inch cubes (about 2 cups). Toss with olive oil, a pinch of salt, and minced garlic. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until fork-tender and caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (7-9 minutes). Reserve 1/2 cup pasta water before draining. Drain pasta and set aside.
  4. Transfer roasted squash and garlic to a blender. Add broth and maple syrup. Blend on high until completely smooth, about 30-45 seconds. Add a splash of reserved pasta water if too thick. Season with salt and pepper to taste.
  5. Return drained pasta to the pot (off heat). Pour squash sauce over pasta and stir gently until coated. Add shredded cheddar cheese and stir until melted and gooey. If sauce is too thick, stir in a little reserved pasta water until desired consistency.
  6. Taste and adjust seasoning. Serve immediately in warm bowls. Top with crispy sage leaves, toasted pecans, or extra cheese and broil for 2-3 minutes for a golden crust, if desired.

Notes

Roast garlic with squash for deeper flavor. Cook pasta 1 minute less than package directions to avoid mushiness. Grate cheese from a block for smooth melting. Reserve pasta water to adjust sauce consistency. For vegan version, use vegan cheese shreds and coconut milk. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, maple mac and cheese, fall pasta, vegetarian mac and cheese, easy mac and cheese

Find it online: https://merrymorsel.com/creamy-maple-butternut-squash-mac-and-cheese-easy-and-best-recipe/