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Butternut Squash Mac and Cheese

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Butternut Squash Mac and Cheese

Weeknight Dinner

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Description

This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.

Ingredient:

  • 1 medium to large butternut squash (1.5 pounds or larger), halved
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
  • 5 cups water
  • 1 teaspoon fine salt, to taste
  • 4 ounces cream cheese, cubed
  • 8 ounces shredded sharp cheddar cheese
  • ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

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