Butternut Squash Mac and Cheese (Print)

Creamy macaroni features roasted butternut squash and cheese, creating a comforting, flavorful vegetarian main dish.

# Components:

→ Pasta

01 - 12 oz elbow macaroni or short pasta

→ Butternut Squash Preparation

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

→ Cheese Sauce Components

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 Parmesan cheese
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp smoked paprika (optional)
13 - Salt and pepper, to taste

→ Optional Topping

14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 1 tbsp chopped fresh parsley

# Method:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine the diced butternut squash with olive oil, salt, and black pepper. Toss to coat evenly. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and exhibits slight caramelization.
03 - While the squash is roasting, bring a large pot of salted water to a rolling boil. Add the elbow macaroni or short pasta and cook according to package directions until just al dente. Drain the pasta and set aside.
04 - Once the butternut squash is tender, transfer it to a blender or food processor. Add 1/2 cup of milk and process until a completely smooth puree is achieved.
05 - In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
06 - Gradually whisk the remaining 1.5 cups of milk into the roux. Continue to cook, stirring, for 2 to 3 minutes until the sauce has slightly thickened.
07 - Stir the pureed butternut squash into the thickened milk mixture. Add the grated cheddar cheese, Gruyère or Parmesan cheese, ground nutmeg, and smoked paprika (if using). Cook, stirring frequently, until the cheeses are fully melted and the sauce is uniformly smooth. Season with salt and pepper to your preference.
08 - Add the drained, cooked pasta to the cheese sauce. Gently toss until every piece of pasta is evenly coated.
09 - If desired, preheat the broiler. In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the pasta in a suitable baking dish. Broil for 2 to 3 minutes, or until the topping is golden brown and crisp.
10 - Garnish with fresh chopped parsley and serve the butternut squash mac and cheese hot.

# Expert Advice:

01 -
  • Elevates classic mac and cheese with nutritious butternut squash
  • Creates a naturally creamy sauce with less cheese than traditional recipes
  • Perfect balance of comfort food and wholesome ingredients
  • Customizable with optional crispy topping for texture contrast
  • Beautiful orange color makes it visually appealing
02 -
  • The butternut squash adds fiber, vitamins A and C, and potassium to an otherwise indulgent dish
  • This recipe freezes beautifully for meal prep just undercook the pasta slightly
  • The natural starch in the squash helps thicken the sauce, requiring less flour than traditional recipes
03 -
  • Reserve about 1/2 cup of pasta cooking water before draining to thin the sauce if needed
  • For maximum flavor, roast the squash until it has some caramelized edges
  • Grate your cheese from a block rather than using prepackaged shredded cheese which contains anticaking agents that can make your sauce grainy
  • Let the finished dish rest for 5 minutes before serving to allow the sauce to set slightly and reach the perfect consistency

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