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Creamy Butternut Squash Mac and Cheese

creamy butternut squash mac and cheese - featured image
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A rich and creamy mac and cheese featuring roasted butternut squash puree blended into a sharp cheddar cheese sauce. This dish offers a perfect balance of sweet and savory flavors, providing a nutritious yet indulgent comfort food experience.

Ingredients

Scale
  • 1 medium-large butternut squash, peeled, seeded, and cubed
  • 1 pound elbow macaroni or cavatappi
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Olive oil for roasting squash
  • 1/2 cup panko breadcrumbs (optional)
  • 1 tablespoon melted butter (for breadcrumbs, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil for the pasta.
  3. Once roasted, let squash cool slightly and blend until completely smooth to create about 2 cups of puree.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty, being careful not to burn.
  5. Slowly whisk in milk, a little at a time, until the mixture thickens and coats the back of a spoon (about 5 minutes).
  6. Remove saucepan from heat. Stir in nutmeg, garlic powder, salt, and pepper.
  7. Gradually add grated cheddar cheese, stirring until melted and smooth.
  8. Cook pasta in boiling water until al dente. Drain, reserving 1 cup of pasta water.
  9. Toss pasta with the cheese sauce. Add reserved pasta water if the sauce is too thick.
  10. If using, toast breadcrumbs in butter until golden and sprinkle over the mac and cheese before serving.

Notes

Roasting the squash concentrates sugars and adds depth compared to boiling. Always remove the pan from heat before adding cheese to prevent graininess. Do not rinse the pasta after draining to help the sauce cling. For leftovers, store in an airtight container in the fridge for up to 4 days and reheat with a splash of milk.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, vegetarian, fall recipes, easy dinner, creamy pasta, cheddar cheese

Find it online: https://bakebeam.com/creamy-butternut-squash-mac-and-cheese-best-easy-recipe/