Butternut Squash Mac And Cheese Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 lb elbow macaroni or cavatappi pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, slightly warmed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil (for roasting)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until the squash is tender and slightly caramelized. Once done, let it cool slightly and then blend it in a food processor until completely smooth.
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions, but aim for “al dente” as it will cook further in the sauce. Drain the pasta and set it aside.
- In a large saucepan or Dutch oven, EL melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a bubbly paste. This prevents the sauce from having a raw flour taste.
- Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Stir in the nutmeg, garlic powder, salt, and pepper.
- Lower the heat and stir the pureed butternut squash into the white sauce. Once combined, add the shredded cheddar and Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and vibrant.
- Fold the cooked pasta into the cheese sauce until every noodle is well-coated. If the sauce is too thick, you can add a splash of milk. Serve immediately while hot and gooey.