Butternut Squash Macaroni & Cheese
If you, like me, are a fan of macaroni and cheese and also fall flavors - then this dish is for you! Combining butternut squash, cheese, and pasta - what could be more perfect? I hope you enjoy this butternut squash macaroni and cheese recipe - it's multi-step, but it comes together quickly.
On a note that is completely unrelated to this great recipe -- I feel the need to share these wonderful YouTube videos with you. My brother is in town visiting and we sat watching these for an hour last night...completely mesmerized.
I don't know the guy's name that made them, but his YouTube channel is called Primitive Technology. He uses no modern tools; and he fashions dwellings, axes, slingshots, etc using only items found in nature. And there's no talking - it's just birdsong and sometimes light rain in the background and it's super calming to watch.
My favorite is the Tiled Roof Hut. I also really enjoyed the Bow and Arrow and the Slingshot videos. I also now feel the need to find a piece of land and start building my own dwellings, but I think my conflicting desire to continue shopping at Target and driving everywhere just might win out.
Okay, that is enough about my love of weird YouTube videos. I hope you are enjoying being in the kitchen after a nice, warm summer. Now that the weather has cooled off (hello, again, long-sleeved shirts!), I'm enjoying cooking so much more and have a list a mile long of new recipes I want to try.
I hope you enjoy this delicious butternut squash macaroni and cheese recipe! Be sure to give me a shout on Instagram or Facebook if you make it.

Butternut Squash Macaroni & Cheese
This butternut squash mac and cheese is a perfect fall dish!
ingredients
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2 cups butternut squash, cubed
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8 ounces macaroni
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2 teaspoons salt, divided
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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1 cup shredded parmesan
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1/2 cup shredded low-moisture mozzarella
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1 teaspoon paprika
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1 tablespoon fresh thyme, to garnish
instructions
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Steam squash in a large frying pan with a lid over medium heat for 10 to 15 minutes, or until the squash has broken down.
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Add squash to a blender or food processor and pulse till it forms a thick paste with no large pieces.
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Carefully, wipe out the pan the squash was in and melt the butter in it over medium heat.
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Meanwhile, heat water to boil macaroni and add 1 teaspoon of salt to the water.
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Add the flour to the butter and whisk until combined. Then slowly add the milk, while continuing to whisk. The sauce should thicken in one to two minutes.
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Add the macaroni to the boiling water and cook according to package instructions.
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Add the squash puree to the sauce mixture and whisk till fully combined. Turn the heat off, and one handful at a time add the cheese, and stir slowly to combine. Then add paprika and 1 teaspoon of salt.
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Combine the cooked macaroni and sauce and garnish with thyme to serve.
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Macaroni will keep in the fridge up to 3 days.
calories
468fat (grams)
18carbs (grams)
59protein (grams)
22sugar (grams)
8