Description
This Cheesy Autumn Harvest Mac and Cheese Bake is the perfect comfort food for fall! Creamy cheese sauce combined with roasted seasonal veggies and topped with a crispy breadcrumb layer.
Ingredients
8 oz elbow macaroni
1 cup butternut squash, diced
1 cup Brussels sprouts, halved
1 cup kale, chopped
2 tbsp olive oil
Salt and pepper to taste
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 cup breadcrumbs
1/4 cup Parmesan cheese, grated
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
3. In a bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender.
4. In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, and paprika, cooking for about 1 minute.
5. Gradually whisk in the milk, stirring until the mixture thickens. Remove from heat and stir in the cheddar and mozzarella cheeses until melted.
6. Combine the cooked macaroni, roasted vegetables, and cheese sauce in a large mixing bowl. Pour into a greased baking dish.
7. In a separate bowl, mix breadcrumbs and Parmesan cheese, then sprinkle over the macaroni mixture.
8. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
Notes
For added flavor, consider mixing in some cooked bacon or sausage.
This dish can be made ahead of time and baked just before serving. Simply cover and refrigerate, then bake as directed when ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: macaroni, cheese, autumn, bake, comfort food