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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese is a creamy, cheesy comfort food made with roasted butternut squash that adds natural sweetness and silky texture to the classic mac and cheese. This cozy dish combines simple pantry ingredients with a healthy twist, making it perfect for chilly evenings or hearty, wholesome meals.

Ingredients

Scale

Main Ingredients

  • 2 cups butternut squash, peeled, seeded, cubed, and roasted
  • 8 ounces elbow macaroni or small pasta shape
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups whole milk or cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Roast and Prepare the Butternut Squash: Peel, seed, and cut the butternut squash into cubes. Toss with a little olive oil and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized. Blend the roasted squash into a smooth puree to bring out its natural sweetness and silky texture essential for the sauce.
  2. Cook the Pasta: While the squash roasts, boil the pasta in salted water according to package instructions until just al dente. Drain well, reserving a small amount of pasta water for later if needed, and set the pasta aside.
  3. Make the Cheese Sauce Base: In a medium saucepan, melt butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until bubbling but not browned. Slowly add the milk or cream, whisking constantly to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon.
  4. Combine Squash and Cheese: Stir the butternut squash puree into the thickened sauce. Gradually add the shredded cheddar cheese, stirring until fully melted and smooth. Season with garlic powder, onion powder, nutmeg (if using), salt, and pepper to taste, creating a rich and creamy sauce.
  5. Mix Pasta and Sauce: Fold the cooked pasta into the cheese and squash sauce ensuring every piece is well coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
  6. (Optional) Bake or Serve: For a golden, bubbly top, transfer the mac and cheese to a baking dish, sprinkle with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until golden and crispy. Otherwise, serve immediately straight from the stovetop for a quicker meal.

Notes

  • Roasting the butternut squash enhances its flavor far beyond boiling or steaming.
  • Shred cheese fresh for better melting, avoiding anti-caking agents found in pre-shredded cheese.
  • Use whole milk or cream for a richer, creamier sauce.
  • Don’t skip the roux to achieve the classic mac and cheese thickness.
  • Season gradually, tasting as you go, especially with salt and spices for balanced flavor.
  • This recipe can be adapted with vegan ingredients or made gluten-free by substituting flour accordingly.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, vegetarian, creamy, roasted squash, cheesy pasta

Find it online: https://gourmetglazing.com/butternut-squash-mac-and-cheese/