Butternut Squash Mac and Cheese
Description
This butternut squash mac and cheese with tender pasta, rich cheese sauce, and mashed butternut squash makes a comforting vegetarian fall meal.
Ingredients
•
1 (16 ounce) package rotini pasta
•
2 tablespoons butter
•
2 tablespoons all-purpose flour
•
1 teaspoon garlic powder
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1 teaspoon onion powder
•
1/2 teaspoon dry mustard
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1/8 teaspoon ground nutmeg
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2 cups milk
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3 cups cubed butternut squash, cooked and mashed
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6 ounces shredded white Cheddar cheese
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6 ounces shredded Cheddar cheese
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salt and pepper to taste
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1/4 cup seasoned dry bread crumbs, or as needed
Directions
1
Gather ingredients and preheat the oven to 400 degrees F (200 degrees C).
2
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes; drain pasta and return to the pot.
3
Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg; cook for 1 minute.
4
Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.
5
Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.
6
Add cheese sauce to pasta and stir to combine; transfer mixture into a 9x13-inch baking dish. Top with seasoned bread crumbs.
7
Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.