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Amazing Butternut Squash Mac and Cheese: 1 Secret for Pure Joy

Butternut Squash Mac and Cheese
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This Butternut Squash Mac and Cheese recipe offers a comforting twist on a classic, blending roasted butternut squash into a creamy cheese sauce for a subtly sweet and silky texture. It is a perfect dish for sneaking autumn vegetables into an indulgent meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound elbow macaroni or other small pasta shapes
  • 6 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk, warmed
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.
  4. While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
  5. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in the warm milk until smooth. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
  7. Reduce the heat to low. Add the shredded cheddar and Gruyère cheeses, nutmeg, and cayenne pepper (if using). Stir until the cheese is melted and the sauce is smooth.
  8. Add the roasted butternut squash to the cheese sauce. Use an immersion blender to purée the squash directly into the sauce until smooth. If you do not have an immersion blender, transfer the sauce and squash to a regular blender and carefully blend until smooth, then return to the pot.
  9. Add the cooked and drained macaroni to the cheese sauce. Stir to combine thoroughly, ensuring all the pasta is coated.
  10. Pour the macaroni and cheese into a 9×13-inch baking dish.
  11. In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle evenly over the top of the macaroni and cheese.
  12. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
  13. Let stand for a few minutes before serving.

Notes

  • Roasting the squash brings out its natural sweetness and depth of flavor.
  • Using warm milk helps prevent lumps in your cheese sauce.
  • Adjust the amount of cayenne pepper to your preference for a little heat.
  • For extra creaminess, you can add a splash of heavy cream to the cheese sauce.
  • This dish reheats well; add a splash of milk when reheating to restore creaminess.

Nutrition

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