Butternut Squash Mac and Cheese

Ingredients

• 8 oz elbow macaroni or your favorite pasta

• 2 cups cubed butternut squash

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt & black pepper, to taste

• 1½ cups shredded sharp cheddar cheese

• ½ cup grated Parmesan cheese

• ¼ cup breadcrumbs (optional, for topping)

• 1 tbsp olive oil or melted butter (for breadcrumbs)

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish if using.

2. Cook pasta according to package directions; drain and set aside.

3. Steam or boil the butternut squash until soft, about 10–12 minutes, then mash or blend until smooth.

4. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes.

5. Gradually whisk in milk, then add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Cook until slightly thickened, about 3–5 minutes.

6. Stir in cheddar, Parmesan, and the mashed butternut squash until creamy.

7. Toss the cooked pasta with the sauce and transfer to the baking dish.

8. Optional: Mix breadcrumbs with olive oil or melted butter and sprinkle on top. Bake 15–20 minutes, until golden and bubbly.

9. Serve warm.