Butternut Squash Mac (Print)

A creamy autumn dish with roasted butternut squash and rich cheese blend, perfect for cozy dinners.

# Ingredients:

→ Pasta

01 - 12 oz elbow macaroni or small shell pasta

→ Butternut Squash

02 - 1 lb peeled and cubed butternut squash
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp ground nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and black pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese

# Instructions:

01 - Preheat the oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
03 - Blend the roasted squash with 1/2 cup of milk in a blender or food processor until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in the remaining 1 1/2 cups milk, stirring constantly until the mixture thickens, about 3 to 4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper to taste.
07 - Add cooked pasta to the sauce and mix thoroughly until evenly coated.
08 - Transfer mixture to a lightly greased baking dish. Combine panko, melted butter, and Parmesan; sprinkle over the top. Broil for 2 to 3 minutes until golden and crispy.
09 - Serve immediately, garnished with additional cheese or fresh herbs if desired.

# Pro Tips:

01 -
  • The squash melts into the sauce so smoothly that even picky eaters won't notice it's there.
  • It's rich and creamy but somehow feels lighter than traditional mac and cheese.
  • The nutmeg and Gruyère add a warmth that makes it feel special without any extra effort.
02 -
  • Grate your own cheese instead of using pre-shredded because the anti-caking agents in bagged cheese will make your sauce grainy and broken.
  • Don't skip roasting the squash, because boiling it makes the sauce watery and dull instead of sweet and rich.
  • If the sauce feels too thick, add a splash of milk or reserved pasta water to loosen it up before mixing in the noodles.
03 -
  • Roast extra squash and freeze the puree in ice cube trays so you can make this sauce on a weeknight without any extra prep.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold milk off the heat and it will usually come back together.
  • Use a mix of sharp and mild cheeses to balance flavor and meltability, because too much sharp cheddar alone can make the sauce greasy.
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