Description
A comforting and flavorful twist on classic mac and cheese featuring creamy roasted butternut squash puree blended into a rich cheese sauce. This dish combines tender elbow macaroni with sharp cheddar and Gruyère cheeses, topped with a crunchy Parmesan-panko crust, creating a luscious, velvety meal perfect for cozy dinners.
Ingredients
Scale
Pasta and Squash
- 12 oz elbow macaroni or small pasta shells
- 1 lb butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 2/3 cups whole milk
- 1/2 cup vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or mozzarella cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder (optional)
- Salt and pepper to taste
Topping (Optional)
- 1/3 cup panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, kosher salt, and black pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- Cook Pasta: While the squash is roasting, boil the elbow macaroni or small pasta shells according to package instructions until al dente. Drain thoroughly and set aside.
- Puree Squash: Transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend into a smooth puree. Set aside.
- Create Roux: In a large saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour to form a smooth paste. Cook for 1 minute, stirring constantly to avoid burning.
- Build Sauce Base: Gradually whisk whole milk into the roux, stirring constantly to prevent lumps. Bring to a gentle simmer, stirring frequently until slightly thickened.
- Incorporate Squash and Seasonings: Stir in the smooth butternut squash puree along with ground nutmeg, garlic powder, and optional mustard powder. Season with salt and freshly ground black pepper to taste, mixing well.
- Melt Cheese: Lower the heat to low and add shredded sharp cheddar and Gruyère (or mozzarella) cheeses. Stir gently until cheeses melt completely and sauce is smooth and velvety.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring thoroughly to coat every piece evenly.
- Optional Baked Topping: If desired, transfer the mac and cheese to a greased baking dish. Mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly on top. Bake at 400°F (200°C) for 12-15 minutes until the topping is golden brown and bubbling.
- Serve: Serve the butternut squash mac and cheese hot. Garnish with fresh herbs if desired for an extra burst of freshness.
Notes
- Using a blender ensures the butternut squash sauce is perfectly smooth and creamy.
- For a stronger cheese flavor, use sharp cheddar and Gruyère rather than milder cheeses.
- You can skip the baked topping for a quicker stovetop version with equally creamy results.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.
- The mustard powder is optional but adds a subtle tang that enhances the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: butternut squash macaroni and cheese, roasted squash mac and cheese, creamy mac and cheese, vegetarian comfort food, cheesy pasta bake
