Butternut Squash Mac (Printable Version)

Creamy autumn-inspired dish with roasted butternut squash and a rich cheese blend over pasta.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small shell pasta

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 teaspoon nutmeg
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon melted butter
16 - 2 tablespoons grated Parmesan cheese

# Steps:

01 - Preheat the oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
03 - In a blender or food processor, puree the roasted squash with 1/2 cup of milk until smooth.
04 - In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in the remaining 1 1/2 cups of milk, stirring constantly, and cook for 3 to 4 minutes until the sauce thickens.
06 - Add the pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard to the sauce. Stir until the cheese melts and the mixture is smooth. Season with salt and pepper to taste.
07 - Add the cooked pasta to the cheese sauce and stir gently to combine evenly.
08 - Transfer the mixture to a lightly greased baking dish. Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the top. Broil for 2 to 3 minutes until golden brown.
09 - Serve immediately, garnished with additional cheese or fresh herbs if desired.

# Expert Pointers:

01 -
  • The squash melts into the sauce so smoothly that even picky eaters won't notice it's there, just that creamy richness they crave.
  • It feels indulgent but sneaks in vegetables without any guilt or compromise on flavor.
  • The nutmeg and Dijon add a quiet depth that makes this taste nothing like boxed mac and cheese.
  • It comes together in under an hour and fills the whole house with the smell of roasted squash and bubbling cheese.
02 -
  • Don't skip roasting the squash, boiling or microwaving it makes the puree watery and bland.
  • Whisk the milk in slowly and keep stirring, lumps are almost impossible to smooth out once they form.
  • Add the cheese off the heat or on very low heat, high heat can make it grainy and separated.
  • If the sauce feels too thick, thin it with a splash of pasta water or milk instead of adding more butter.
03 -
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese make the sauce grainy.
  • Let the squash cool for a minute before blending it with milk, it'll puree smoother and won't splatter as much.
  • If you're making this ahead, stop before adding the topping, refrigerate it, then add the panko and broil it fresh before serving.
  • Taste the sauce before mixing in the pasta, it's easier to adjust seasoning when it's still separate.
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