Butternut Squash Macaroni and Cheese

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2.56 from 38 votes

Butternut Squash Macaroni and Cheese

This Butternut Squash Macaroni and Cheese is the creamiest, cheesiest, most delicious recipe you'll make this fall.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Servings:

Calories: 470kcal

Author: Catherine McCord

Ingredients

1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup whole milk
3 cups grated cheddar cheese
1 17-ounce box butternut squash soup
1/2 teaspoon kosher salt

Instructions

Preheat oven to 350F
Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente.
While the pasta is cooking, in a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk and bring to a boil.
Reduce heat and simmer, whisking occasionally for 3-4 minutes, or until the sauce is gently bubbling and starting to thicken.
Add the cheese, butternut squash soup, and salt. Whisk until cheese is melted.
Stir in the pasta, transfer to a greased 13 x 9 inch baking dish and bake for 20 minutes, until the cheese is bubbling and the pasta is set. You can also serve this straight off the stove top without baking.

Video

Nutrition

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