Butternut Squash Mac And Cheese
Ingredients
&w=3840&q=75){kind=small}
- 2 1/2 pounds butternut squash – halved lengthwise, seeds removed (~5.5 n/a squashes)
- 1 tbsp olive oil
- 3 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cups all-purpose flour
- 8 ounces sharp cheddar cheese – shredded
- 4 ounces Gruyère cheese – shredded
- 1 tsp Dijon mustard
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 16 ounces elbow macaroni
- 2 tbsp unsalted butter – melted (for topping)
- 3/4 cups panko breadcrumbs
- 1/4 cups Parmesan cheese – finely grated
Instructions
1. Heat the oven to 400°F. Halve the butternut squash lengthwise, scoop out the seeds, brush the cut sides with olive oil, place cut side down on a parchment-lined sheet pan, and roast until very tender and lightly caramelized at the edges, 40–50 minutes. Let cool 10 minutes.
2. Scoop the roasted squash flesh into a blender, discard the skins, add the whole milk, and blend until completely smooth.
3. Bring a large pot of water to a boil for the pasta and reduce the oven temperature to 375°F.
4. In a large saucepan over medium heat, melt the unsalted butter (4 tbsp). Sprinkle in the all-purpose flour and whisk constantly until foamy and pale, 2–3 minutes.
5. Whisk in the squash–milk puree a little at a time until smooth. Bring to a gentle simmer and cook, whisking, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes. Take off the heat and stir in the sharp cheddar cheese and Gruyère cheese until melted, then whisk in the Dijon mustard, ground nutmeg, cayenne pepper, kosher salt, and black pepper.
6. Boil the elbow macaroni until just shy of al dente (1–2 minutes less than package time), then drain well. Fold the pasta into the cheese sauce until evenly coated, and spread the mixture in a 3-quart baking dish.
7. For the topping, melt the remaining unsalted butter (2 tbsp) and combine with the panko breadcrumbs and Parmesan cheese until evenly moistened. Sprinkle the crumbs over the pasta.
8. Bake until the sauce is bubbling at the edges and the topping is golden brown, 20–25 minutes. Let stand 10 minutes before serving.
Butternut Squash Mac And Cheese is a cozy, creamy baked pasta where sweet, velvety squash enriches a classic cheddar-based sauce. The natural sugars in the squash deepen during roasting, lending gentle sweetness and a silky body that pairs beautifully with sharp, nutty cheeses. A crisp, buttery breadcrumb cap adds texture contrast to the tender pasta and luxurious sauce.
Mac and cheese has long been a beloved American comfort food, evolving from European cheese-and-pasta gratins to a staple of home cooking and potlucks. The butternut squash variation grew out of seasonal cooking and the push to fold more vegetables into familiar favorites. Today it’s a popular autumn and winter rendition that balances nostalgia with a brighter, vegetable-forward flavor and color.