Macaroni and Cheese with Butternut Squash or Cauliflower

Elevate your comfort food game with this creamy Macaroni and Cheese with Butternut Squash or Cauliflower, a healthier twist on the classic dish that sneaks in extra veggies without sacrificing flavor. The velvety cheese sauce is enriched with a wholesome puree of butternut squash or cauliflower, blended seamlessly with sharp cheddar and Parmesan for a rich, satisfying bite. A hint of Dijon mustard adds depth, while optional golden breadcrumbs provide a delightful crunch. Perfect as a main course or side dish, this nutrient-packed, kid-friendly recipe is ready in just 45 minutes, making it an easy yet indulgent weeknight dinner. Whether you're craving cozy fall flavors or a veggie-forward twist on a classic, this dish is guaranteed to please the whole family.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 ounces Elbow macaroni
• 3 cups Butternut squash (peeled, seeded, and cubed) or cauliflower (cut into florets)
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2.5 cups Milk (whole or 2%)
• 1 cup Chicken or vegetable broth
• 2 cups Shredded sharp cheddar cheese
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Breadcrumbs (optional, for topping)
• 1 tablespoon Olive oil or melted butter (optional, for toasting breadcrumbs)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

While the macaroni cooks, prepare the butternut squash or cauliflower. Steam or boil the squash cubes or cauliflower florets in a medium saucepan until very tender, about 8-10 minutes. Drain and let cool slightly.

Step 3

Transfer the steamed squash or cauliflower to a blender or food processor. Add chicken or vegetable broth and blend until smooth. Set the puree aside.

Step 4

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a roux and begins to bubble but does not brown.

Step 5

Slowly whisk in the milk, a little at a time, to avoid lumps. Continue stirring and cook until the mixture thickens, about 4-5 minutes.

Step 6

Stir in the prepared squash or cauliflower puree, followed by the shredded cheddar cheese and Parmesan cheese. Mix until the cheese has melted into the sauce.

Step 7

Add Dijon mustard, salt, and black pepper, and mix well. Taste and adjust seasoning if needed.

Step 8

Combine the cooked macaroni with the cheese sauce in a large bowl or the saucepan, stirring to coat the pasta evenly.

Step 9

If using breadcrumbs, preheat the oven to broil. Toss the breadcrumbs with olive oil or melted butter, then sprinkle them evenly over the macaroni and cheese in a baking dish. Broil for 2-4 minutes, or until the top is golden and crispy. Watch carefully to avoid burning.

Step 10

Serve the macaroni and cheese hot as a main course or side dish. Enjoy!

Nutrition Facts

Serving size	(2302.6g)

Amount per serving	% Daily Value*
Calories	3695.5

Total Fat 156.9g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat g
Cholesterol 425.1mg	0%
Sodium 6048.3mg	0%
Total Carbohydrate 434.0g	0%
Dietary Fiber 28.8g	0%
Total Sugars 60.0g
Protein 157.0g	0%

Vitamin D 250IU	0%
Calcium 3186.7mg	0%
Iron 20.4mg	0%
Potassium 3576.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 16.6%

Carbs: 46.0%