Description
Butternut Squash Mac and Cheese gets a warm, creamy upgrade! This golden bake is packed with flavor and perfect for a comforting meal.
Ingredients
Scale
- Main Components:
- 1 lb elbow macaroni
- 2 lbs butternut squash, peeled, seeded, and cubed (about 4 cups)
- Dairy & Cheese Blend:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- Flavor Enhancers:
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp olive oil (for roasting squash)
- Finishing Touches:
- 1/2 cup panko breadcrumbs
Instructions
- Roast the Butternut Squash:: First things first, let’s get that butternut squash ready. Preheat your oven to 400°F (200°C). Peel the squash, scoop out the seeds (that’s always a messy job for me, honestly), and chop it into 1-inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until they’re fork-tender and slightly caramelized. This step is where the magic really begins for our Butternut Squash Mac and Cheese, bringing out all that natural sweetness.
- Cook the Macaroni:: While the squash is roasting, bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, aiming for al dente. I always set a timer, but somehow I still manage to overcook it sometimes, oops! Drain the pasta really well and set it aside. Don’t rinse it! We want that starchy goodness to help the sauce cling beautifully. This part is pretty straightforward, but it’s easy to forget to salt the water, and trust me, you’ll notice if you do.
- Make the Roux:: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Once it’s shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the thickening agent for our glorious cheese sauce! I remember once rushing this step and my sauce ended up lumpy; patience is key here, friends. It’s truly the foundation for a creamy Butternut Squash Mac and Cheese.
- Create the Butternut Squash Mac and Cheese Sauce:: Slowly, gradually, pour the whole milk into the roux, whisking continuously to prevent any lumps. Bring the mixture to a gentle simmer, still whisking, until it starts to thicken, which usually takes about 5-7 minutes. It should coat the back of a spoon. Remove it from the heat and stir in the roasted butternut squash, nutmeg, garlic powder, salt, and pepper. Use an immersion blender (or carefully transfer to a regular blender) to blend until completely smooth and creamy. This is where the Butternut Squash Mac and Cheese truly gets its signature texture and flavor.
- Melt the Cheeses:: Now for the fun part! Add the grated sharp cheddar and Gruyère cheeses to the warm butternut squash sauce. Stir until all the cheese has melted into a wonderfully smooth, gooey, and rich sauce. Taste it and adjust the seasonings if needed. This is your moment to make it perfect for your palate. Sometimes I add a little extra pinch of salt here, or a dash more pepper. It’s all about what feels right in your kitchen, you know?
- Combine and Bake:: Gently fold the cooked macaroni into the cheese sauce, making sure every noodle is coated in that golden goodness. Transfer the mixture to a 9×13 inch baking dish. If you’re going for that crispy topping, sprinkle a generous layer of panko breadcrumbs over the top. Bake for 20-25 minutes, or until bubbly and the breadcrumbs are golden brown. The smell filling your kitchen will be absolutely incredible; that’s how you know your Butternut Squash Mac and Cheese is ready!