Mac & cheese is amazing during the fall months. It’s warm, it’s creamy, it’s cheesy, and it’s delicious. There are so many different ways to switch up mac & cheese, but this may be my favorite.
Butternut squash. That’s right, the creamy, sweet & nutritious deliciousness of butternut squash all thrown into a classic macaroni and cheese recipe. You can add a little or a lot, but either way it’s delicious.
Wanna make it yourself? Laura in the Kitchen‘s recipe is amazing. Let’s grab the ingredients and get started.
Here’s what you’ll need to make this amazing mac & cheese:
- elbow macaroni
-
butternut squash, diced
-
small yellow onion, diced
-
olive oil
-
vegetable stock
-
cream cheese
-
monterey jack cheese, shredded
-
sharp cheddar, shredded
-
parmesan, grated
-
breadcrumbs
- salt, to taste
- butter, melted
For exact measurements needed to make this delicious recipe, check out Laura Vitale‘s website, laurainthekitchen.com, by clicking here.
Now on to making this recipe. Preheat your oven to 350 degrees. Toss the squash, onions and butternut squash with olive oil and a pinch of salt, then roast for about 30 minutes, or until tender.
While the squash is roasting, fill a large pot with water, bring to a boil, and add a large pinch of salt. When you take the squash out to cool, put your pasta in the water.
Add your cooked squash, onions, stock and cream cheese to a blender. Puree until smooth, then pour into the cooked pasta along with 3/4 of the remaining cheeses.
Combine this mixture well, then add it into a 9×13 inch pan (it could be the same pan you roasted the squash in to save dishes).
Top with the buttery breadcrumbs Laura shows how to make in the video below. Throw it in the oven for 30 minutes, and once that’s done, you’re ready to serve.
Watch Laura cook this yumminess in the video below. You’re gonna love it!
