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Butternut Squash Mac and Cheese Is Everyone’s Favorite
This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious.
Ingredients :-
- 1 (16 ounce) package rotini pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- 1⁄8 teaspoon ground nutmeg (Optional)
- 2 cups milk
- 3 cups cubed butternut squash, cooked and mashed
- 6 ounces shredded white Cheddar cheese
- 6 ounces shredded Cheddar cheese
- salt and pepper to taste
- ¼ cup seasoned dry bread crumbs, or as needed
Method :-
Gather ingredients and preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.
Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.
Add cheese sauce to pasta and stir to combine; transfer mixture into a 9×13-inch baking dish. Top with seasoned bread crumbs.
Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.
