Enjoy a creamy and comforting Butternut Squash Mac and Cheese, a perfect dish for a cozy meal. This recipe is designed for ease and enjoyment, celebrating every step of the cooking process.
Author:Simon Carrington
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6-8 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon nutmeg
4 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
While the squash roasts, cook macaroni according to package directions. Drain and set aside.
Mash the roasted butternut squash until smooth.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
Stir in the mashed butternut squash, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Remove from heat and stir in cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
Add the drained macaroni to the cheese sauce and stir to combine.
Transfer the mac and cheese to a baking dish. Bake for 10-15 minutes, or until bubbly and lightly golden.
Garnish with fresh parsley if desired.
Notes
You can roast the butternut squash ahead of time to save time on cooking day.
Feel free to experiment with different cheeses for a unique flavor profile.
For a richer sauce, use half-and-half instead of milk.