Butternut Squash Mac (Printable)

Comforting autumn-inspired macaroni with roasted butternut squash and a creamy cheese blend.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

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

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp 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 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan

# Directions:

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

# Expert Advice:

01 -
  • The squash melts invisibly into the sauce, adding natural sweetness and a silky texture without announcing itself.
  • It feels indulgent but sneaks in vegetables, so you can feel a little less guilty about that second helping.
  • The Gruyère adds a nutty depth that makes this taste more grown up than the boxed stuff, but it's still just as easy to love.
  • Leftovers reheat beautifully, and somehow the flavors get even richer the next day.
02 -
  • Don't skip roasting the squash, steaming or boiling it makes the puree watery and the flavor flat.
  • Whisk the milk in slowly when making the roux, rushing it will give you lumps that are nearly impossible to smooth out.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute the flavors a bit.
  • If the sauce feels too thick, add a splash more milk, if it's too thin, let it simmer another minute or two before adding the pasta.
03 -
  • Grate your own cheese instead of using pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the sauce grainy.
  • If you're making this ahead, stop before adding the pasta, then reheat the sauce gently and toss with freshly cooked pasta just before serving.
  • Use a high-powered blender for the squash puree if you have one, it makes the texture impossibly silky and the sauce feels more luxurious.
  • Don't skip the Dijon mustard, it's barely noticeable but it makes the cheese taste more like itself.
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