Creamy Macaroni and Cheese with Acorn Squash
A heartwarming twist on classic mac and cheese, incorporating sweet, creamy acorn squash for added flavor and nutrition.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Pasta shapes like shells or cavatappi can also work!
- 1 cup acorn squash, cooked and pureed Fresh squash is ideal, but canned can work in a pinch.
- 2 cups shredded cheddar cheese Sharp cheddar adds bold flavor.
- 2 cups milk Whole or 2% for maximum creaminess.
- 1/4 cup butter Unsalted for better flavor control.
- 1/4 cup all-purpose flour To thicken the cheese sauce.
- 1/2 teaspoon salt Adjust to taste based on cheese's saltiness.
- 1/4 teaspoon black pepper Freshly ground for extra flavor.
- 1/2 teaspoon garlic powder For added flavor.
- 1/2 teaspoon onion powder Adds warmth and depth.
- 1/4 cup breadcrumbs Optional for a crispy topping.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, usually about 7-8 minutes for al dente. Drain and set aside, but don’t rinse.
- In a medium saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes until bubbly and golden, making a roux.
- Gradually whisk in the milk, stirring continuously until the mixture thickens, about 3-5 minutes.
- Lower the heat and add the shredded cheddar cheese, pureed acorn squash, salt, pepper, garlic powder, and onion powder. Stir until smooth and melty.
- Mix the cheese sauce with the cooked macaroni in the pot, ensuring every noodle is well-coated.
- If desired, transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Serve warm, optionally garnished with extra cheese or herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can be made ahead up to the baking step.