Description
Fall wouldn’t be complete without a serving of creamy butternut squash mac and cheese. This comforting dish features a luscious butternut squash cheese sauce that envelops tender pasta, creating a symphony of autumn flavors.
Ingredients
Scale
- 10oz frozen butternut squash, steamed according to package directions
- 2 cups of cheddar cheese, grated
- 1 cup of milk
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8oz Elbow macaroni (as per the package instructions)
Instructions
- Steam the butternut squash according to the package instructions, or you can opt for a convenient steam-in-the-bag package.
- While the butternut squash is cooking, set a pot of water to boil and add salt. Cook the elbow macaroni according to the package instructions.
- Grate roughly half of a block of cheddar cheese, approximately two cups.
- Prepare a cup of milk.
- Once the butternut squash is ready, combine it with the grated cheddar cheese in a blender or food processor.
- Add half a teaspoon of onion powder, half a teaspoon of garlic powder, and a pinch of salt and pepper to the blender. Blend until you have a smooth and creamy cheese sauce.
- Drain the cooked pasta and place it in a bowl or casserole dish. Pour the cheese sauce over the pasta and gently mix to create a luscious and cheesy butternut squash mac and cheese.
- Prep Time: 10
- Cook Time: 15