Description
Creamy Butternut Squash Mac and Cheese with roasted squash puree blended into a rich cheese sauce. Optional: Baked to golden perfection!
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk (whole milk recommended for richness)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups shredded cheddar cheese (sharp or medium, your preference)
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare Butternut Squash: Peel, seed, and cube butternut squash into 1-inch pieces.
- Season Squash: Toss squash with olive oil, salt, and pepper.
- Roast Squash: Spread squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Cool Slightly: Let the roasted squash cool slightly before proceeding.
- Cook Macaroni: Cook elbow macaroni according to package directions in salted boiling water until al dente.
- Drain Macaroni: Drain well and set aside.
- Puree Butternut Squash: In a food processor or blender, puree the roasted butternut squash until smooth. You may need to add a tablespoon or two of water or milk to help it blend if it’s too thick. Set aside.
- Melt Butter: In a large saucepan or Dutch oven over medium heat, melt butter.
- Make Roux: Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Whisk in Milk: Gradually whisk in milk, whisking constantly to prevent lumps.
- Simmer Sauce: Bring to a simmer, stirring occasionally, and cook for 5-7 minutes, or until thickened.
- Stir in Butternut Squash Puree: Stir in pureed butternut squash, nutmeg, and cayenne pepper (if using).
- Add Cheese: Reduce heat to low and gradually add cheddar, Gruyere, and Parmesan cheese, stirring constantly until melted and smooth.
- Season to Taste: Season with salt and pepper to taste.
- Preheat oven to 350°F (175°C). If you’re baking the mac and cheese, preheat your oven now.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Transfer to a baking dish: Pour the macaroni and cheese into a greased 9×13 inch baking dish.
- Prepare the topping: In a small bowl, combine the panko breadcrumbs and melted butter. Toss to coat.
- Sprinkle with topping: Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
- Bake (optional): Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
- Let it rest: Let the mac and cheese rest for a few minutes before serving.
- Garnish (optional): Sprinkle with chopped fresh parsley, if desired.
- Serve immediately: Serve hot and enjoy!
Notes
- Use whole milk for the richest cheese sauce.
- Don’t overcrowd the baking sheet when roasting the squash.
- Cook macaroni to al dente as it will continue cooking in the sauce.
- Add cheese in batches to ensure it melts evenly.
- Baking the mac and cheese is optional but adds a nice golden-brown topping.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 45 minutes