Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Ingredients
For the Squash
- 1 medium-large butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheese Sauce
- 4 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups milk (whole milk adds extra creaminess)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 12 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
For the Pasta
- 1 pound elbow macaroni, cavatappi, or similar shaped pasta
- ¼ cup Panko breadcrumbs (optional)
- 1 tablespoon melted butter (optional)
Instructions
1. Roast the Butternut Squash
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds.
- Rub the squash with olive oil, salt, and pepper. Place cut-side down on the baking sheet.
- Roast for 40-50 minutes, or until very tender when pierced with a fork.
2. Make the Cheese Sauce
- While the squash roasts, melt the butter in a large saucepan over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds more, until fragrant.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the milk until smooth. Bring to a gentle simmer, then reduce heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Stir in the Dijon mustard, salt, pepper, and nutmeg.
- Remove the pan from the heat and stir in the cheddar and Gruyère until melted and smooth.
3. Prepare the Squash Puree
- Once the squash is cool enough to handle, scoop out the flesh and place it into a blender or food processor.
- Puree the squash until smooth.
4. Combine Everything
- Cook the pasta according to package directions for al dente. Drain the pasta, reserving about ½ cup of pasta water.
- Add the squash puree and cheese sauce to the pasta pot. Stir to combine. If the sauce is too thick, add some reserved pasta water to loosen it.
- Taste and adjust salt and pepper if needed.
5. Optional Breadcrumb Topping
- In a small bowl, combine the Panko breadcrumbs with melted butter.
- Sprinkle the breadcrumbs evenly over the mac and cheese.
6. Bake
- Place the mac and cheese in a baking dish and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and lightly golden brown on top.
Enjoy! Let your butternut squash mac and cheese rest for a few minutes before serving.
Tips
Spice it up: Add a pinch of cayenne pepper for a touch of heat.
Herbs: Stir in some fresh herbs like thyme or rosemary while the cheese sauce simmers.
Crispy topping: Instead of breadcrumbs, use crushed crackers or crumbled potato chips.
No blender? Mash the squash with a fork or potato masher for a slightly chunkier texture.
Make it ahead: You can prepare the squash and sauce a day in advance. Assemble the mac and cheese and bake just before serving.
