Description
Creamy butternut squash mac and cheese brings comfort and warmth to classic pasta dishes, blending velvety autumn flavors with cheesy goodness. Hearty ingredients and simple preparation make this recipe perfect for chilly evenings when you crave something satisfying and delicious.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs (680 grams) butternut squash, peeled and cubed
- 10 ounces (280 grams) elbow macaroni
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
Liquid and Seasoning Ingredients:
- 2 cups milk
- 2 tablespoons olive oil
- Kosher salt
- Black pepper
Other Ingredients:
- Cooking oil spray
- 3 garlic cloves, minced
- 1.5 tablespoons gluten-free flour (or all-purpose flour)
Instructions
- Prepare the oven at 400F (200C) and cover a large baking sheet with parchment paper for roasting butternut squash.
- Distribute butternut squash cubes across the pan, lightly coat with cooking spray, and season with salt and pepper. Roast for 25-30 minutes until vegetables become tender and slightly caramelized.
- Cook pasta in generously salted water following package instructions until pasta reaches al dente texture. Drain and reserve.
- Heat olive oil in a saucepan over medium temperature, quickly sauté minced garlic for approximately 30 seconds to release aromatic flavors.
- Incorporate flour into the garlic mixture, stirring continuously for an additional 30 seconds to create a roux base.
- Slowly introduce milk while whisking, eliminating potential lumps. Allow sauce to simmer for 5 minutes, stirring periodically until mixture thickens slightly.
- Gradually add shredded cheddar cheese, whisking until completely melted and creating a smooth, creamy sauce.
- Transfer cheese sauce and half of roasted butternut squash to a blender, puréeing until achieving a velvety, uniform consistency.
- Combine cooked pasta, blended cheese sauce, and remaining roasted butternut squash in a large baking dish, ensuring even distribution.
- Sprinkle parmesan cheese across the top of the pasta mixture, then bake at 400F for 25 minutes until surface becomes golden and edges bubble.
- Remove from oven and serve immediately, enjoying the rich, comforting flavors of this gourmet mac and cheese.
Notes
- Roast butternut squash until caramelized edges form for deeper, sweeter flavor profile that enhances the overall dish’s richness.
- Use sharp cheddar cheese for more intense taste, ensuring the sauce has robust and complex cheese notes that complement the sweet squash.
- Add crispy breadcrumbs or panko on top before final baking to create delightful crunchy texture contrast against creamy mac and cheese.
- Make this recipe gluten-free by substituting regular pasta with chickpea or lentil pasta and using gluten-free flour for sauce thickening, maintaining similar comfort food experience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 364 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg