Description
A creamy, one-pot macaroni and cheese featuring roasted butternut squash, sharp cheddar, and parmesan. Comfort food made easy.
Ingredients
- 1 pound short-cut pasta (pipe rigate, shells, or fusilli)
- 5 cups water
- 1 medium butternut squash (approx. 1.6 lbs)
- 4.5 ounces cream cheese, cubed
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, finely grated
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Halve the squash lengthwise, remove seeds, rub cut sides with olive oil, and roast cut-side down for 45-60 minutes until tender. Peel and mash to yield 2 cups.
- In a large pot or Dutch oven, melt butter over medium heat. Add garlic and onion powder, cooking for 3 minutes until fragrant. Toss in dry pasta to coat.
- Add water, salt, and 2 cups of mashed squash to the pot. Cover and bring to a boil. Remove lid and cook for 8 minutes, stirring occasionally. Do not drain.
- Stir in cream cheese and cook for 5 more minutes until pasta is al dente. Reduce heat to low, stir in cheddar and Parmesan until melted. Season with salt to taste and serve.
Notes
Roast the squash up to 2 days in advance to save time.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 55 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Butternut Squash Mac and Cheese, one pot pasta, vegetarian dinner, fall recipes, creamy mac and cheese