Description

A cozy and creamy autumn-inspired twist on classic mac and cheese, featuring roasted butternut squash blended with sharp cheddar and fontina for a rich, savory flavor with a touch of sweetness.

Ingredients

2 cups butternut squash, peeled and cubed

8 oz elbow macaroni (or your pasta of choice)

1 cup sharp cheddar cheese, grated

1 cup fontina cheese, grated

1/2 cup cream (heavy or half-and-half)

1/2 cup milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper, then roast for 25–30 minutes until tender. Let cool slightly.
Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes. Stir in thyme and paprika.
Add roasted butternut squash, cream, and milk. Blend with an immersion blender until smooth (or use a regular blender). Return mixture to saucepan.
Stir in cheddar and fontina cheese until melted and smooth. Season with salt and pepper to taste.
Fold in the cooked macaroni until well combined with the sauce.
If using breadcrumbs, transfer mixture to a greased baking dish, top with breadcrumbs, and drizzle with olive oil.
Bake for 15–20 minutes until bubbly and golden brown.
Remove from oven, let cool slightly, garnish with parsley, and serve warm.

Notes

Use gluten-free pasta for a gluten-free version.

Try different cheeses like Gruyère, mozzarella, or goat cheese for variation.

For a vegan option, use dairy-free cheese and plant-based milk/cream.

Add-ins like mushrooms, or spinach can enhance flavor and texture.

Store leftovers in the fridge for 3–4 days or freeze before baking for up to 3 months.

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 420
Sugar: 6g
Sodium: 540mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 16g
Cholesterol: 55mg