This is the ultimate kid friendly and adult approved macaroni and cheese!It is SO incredibly delicious, and so incredibly easy, you’ll definitely add this to your repertoire in no time. Using cream cheese makes this delightfully creamy without excessive heaviness and shredding multiple giant blocks of cheese which can be a pain. I also love that it is a fun way to get lots of vegetables in! This recipe makes a lot meaning you can enjoy leftovers all week, or as a nice side with something else! Oh, and did I mention it all comes together in one pot? Hello, easy weeknight!
Highlights
Prep Time: 10 minutes
Cook Time: 30 minutes if squash is already roasted, if roasting the squash during cook time you will need to allow ~90 minutes
Serves: 6
Make Ahead? – Yes, if you roast your squash up to a day in advance just simply let it cool, cover, and refridgerate for later
Freezer Friendly?- No
Substitutions? – Yes, if you don’t want to roast a butternut squash yourself you can use one 15 oz can of pureed butternut squash instead
Ingredients List
- 1 butternut squash, halved
2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lb pasta (1 box)
5 cups water
- 4 oz cream cheese (chunked)
- 8 oz sharp cheddar cheese, grated or shredded
- 1/2 cup grated parmesan or gruyere
- salt and pepper to taste
Recipe: Butternut Squash Mac and Cheese
- If you need to roast the squash: Preheat the oven to 425°. Once your squash is cute in half, remove the seeds and discard. Rub about a tablespoon of olive oil over the exposed edges and place facedown on foil or parchment paper on a baking sheet. Bake until skin is easily pierced through with a fork, about 45-55 minutes, and remove from oven. Once the squash has cooled, remove the skin with a fork. Set aside or freeze if you aren’t going to use it immediately for the mac and cheese.
- For the Mac and Cheese: Mash about 2 cups of the butternut squash in a bowl and set aside (feel free to refridegerate or freeze the rest of the squash. In a large dutch oven or pot, heat the butter. Add garlic powder and onion powder and heat for 3 minutes stirring often (heat until fragrant and butter is lightly browning).
- Add the dry pasta and stir until it is coated in the butter mixture.
- Pour in the 5 cups of water, salt and pepper. Add the 2 cups of butternut squash. Cover, and bring to a boil over high heat. Once boiling, remove lid and cook for 8 minutes stirring occasionally. Mixture should still be somewhat liquidy.
- When 8 minutes have passed, DO NOT drain the water! Add the cream cheese and cook until melted and pasta is al dente, heading towards cooked, about 4-5 more minutes. Turn down the heat to just a light simmer.
- Add the cheddar and parmesan – mixture should thicken. Season with additional salt and pepper and serve!
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Family Tips
- You can add a little paprika if you’d like as the warm spice is tasty.
- Cooking the squash ahead of time allows this dish to come together very quickly!
- It seems very strange to not drain the pasta water (I know!! But trust me.. just go with it).
- This dish is a hit at parties, friendsgivings/thanksgivings, or as a side for burger night or the superbowl, or even just a casual dinner party.
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