Butternut Squash Macaroni Cheese (Printable)
Comforting macaroni with roasted butternut squash and a smooth, cheesy sauce.
# What You Need:
→ Vegetables
01 - 1 small butternut squash (about 1.5 lbs), peeled, seeded, and cut into ¾ inch cubes
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 10.5 oz macaroni or short pasta
→ Dairy
05 - 3.5 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 4.25 oz mature cheddar cheese, grated
09 - 1.75 oz Parmesan cheese, grated
→ Spices & Seasonings
10 - ½ tsp ground nutmeg
11 - ½ tsp mustard powder
12 - ½ tsp salt
13 - ¼ tsp black pepper
→ Topping
14 - 1.4 oz panko breadcrumbs
15 - 0.7 oz grated Parmesan cheese
16 - 2 tsp olive oil
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Spread the butternut squash cubes on the tray, drizzle with 1 tsp olive oil, season with salt and pepper, then roast for 25 minutes until tender and lightly browned.
03 - Meanwhile, boil salted water and cook macaroni according to package instructions until al dente. Drain and set aside.
04 - In a large saucepan, melt butter over medium heat. Add chopped onion and minced garlic, cooking until softened for 3 to 4 minutes.
05 - Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until the sauce thickens, about 5 minutes.
06 - Add the roasted squash to the sauce and blend with an immersion blender until smooth.
07 - Stir in cheddar, Parmesan, nutmeg, mustard powder, salt, and black pepper. Remove from heat once cheese melts and the sauce becomes smooth.
08 - Mix the cheese sauce with the drained macaroni, then pour into a lightly greased baking dish.
09 - In a small bowl, toss panko breadcrumbs with 2 tsp olive oil and grated Parmesan. Sprinkle evenly over the pasta.
10 - Bake for 15 minutes until golden and bubbling. Let stand for 5 minutes before serving.
# Expert Tips:
01 -
- The butternut squash melts into the sauce so you get creaminess without needing a gallon of cream.
- Its cozy enough for a weeknight but feels special enough to serve to guests who think theyre getting plain pasta.
02 -
- Dont skip roasting the squash, steaming it will make the sauce watery and dull instead of rich and sweet.
- Blend the sauce until its completely smooth or youll end up with lumps that remind everyone theres squash hiding in there.
03 -
- Use a box grater for the cheese instead of pre-shredded, it melts smoother and tastes fresher.
- Let the baked dish rest for five minutes before serving, it sets just enough to hold its shape on the plate.