Description
A creamy and dreamy butternut squash mac and cheese recipe that’s packed with flavor and comforting goodness.
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb elbow macaroni
- 4 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- 1/4 tsp smoked paprika (optional)
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese (or other good melting cheese)
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 45-60 minutes, or until fork-tender.
- Let cool slightly, then scoop out the flesh and mash or puree until smooth. Set aside.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring, until the sauce thickens.
- Stir in garlic powder, nutmeg, and smoked paprika (if using).
- Remove from heat and stir in the butternut squash puree.
- Add shredded cheddar and Gruyère cheeses, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Serve immediately, or transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Notes
- For a smoother sauce, you can blend the butternut squash puree with the milk before adding it to the roux.
- Feel free to add other spices like onion powder or a pinch of cayenne pepper for a little heat.
- This mac and cheese can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: American