This Creamy Butternut Squash Mac and Cheese is the perfect side dish to make all fall and winter long. It's rich, creamy, and cheesy!
- 1 small cooked butternut squash, cut in half lengthwise & seeded
- 10 oz elbow noodles
- 2 TBSP butter
- 2 large garlic cloves, minced
- 2 cups chicken stock
- 1 cup organic half and half (or whole milk)
- 2 cups mixed cheese (Options: Gouda, sharp cheddar, sharp white cheddar, or Gruyere)
- salt & pepper to taste
- dash of nutmeg
- dash of cayenne
- Preheat the oven to 375 Fahrenheit and lightly grease a cookie sheet or line with parchment paper
- Cut the squash in half and remove the seeds, then place open side down on the baking dish. Bake for 35 minutes or until tender enough to shred with a fork.
- Start on step #3 while the squash is baking
- Cook the noodles according to the instructions on their box
- While the noodles are boiling, mince the garlic clove then place in a large saucepan with two tablespoons of butter over medium-low heat. Saute for 2-5 minutes or until translucent. Stir in the chicken stock and half and half.
- After you drain the noodles, add them to the onion and garlic mixture in the large saucepan.
- Once the squash is finished baking, remove it from the oven and use a large spoon or fork to scrape the squash from the skins. Put the squash in the large saucepan with the noodles and garlic mixture (discard the skin).
- TIP: I like to puree the squash in a food processor before adding it to the noodles, but it is not necessary.
- Lastly, stir in the cheese and salt & pepper until everything is melted and creamy
- Sprinkle a little cayenne and nutmeg over the top and serve warm
- Category: Side Dish
- Method: Baked
- Cuisine: American