Description
A creamy, velvety mac and cheese made with roasted butternut squash puree, sharp cheddar, and gruyère cheese. This comforting weeknight dinner is ready in about 20-25 minutes and offers a sneaky way to incorporate vegetables into a classic comfort food.
Ingredients
Scale
- 1 medium butternut squash (about 3–4 cups cubed / 600g), peeled and seeded
- 12 ounces (340g) pasta (shell, cavatappi, or elbow macaroni)
- 3 tablespoons (45g) unsalted butter
- 3 tablespoons (25g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (200g) sharp cheddar cheese, shredded
- 1 cup (100g) gruyère cheese, shredded
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for roasting squash
- Optional: 1/2 cup breadcrumbs, 1/2 cup cooked bacon bits, or fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C). Cube the squash, toss with olive oil, salt, and pepper, and roast for 15-20 minutes until tender. Alternatively, microwave cubes for 5-7 minutes. Blend roasted squash into a smooth puree (about 2 cups).
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until light golden and nutty.
- Slowly pour in milk while whisking constantly to prevent lumps. Add squash puree, nutmeg, smoked paprika, and garlic powder. Simmer for 2-3 minutes until thickened.
- Remove skillet from heat. Gradually add shredded cheddar and gruyère, stirring until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Toss cooked pasta into the cheese sauce until coated. Season with salt and pepper. Serve immediately with optional toppings.
Notes
Shred your own cheese to avoid anti-caking agents that cause grainy sauce. Remove pan from heat before adding cheese to prevent separation. Save pasta water to help emulsify the sauce. This dish does not freeze well due to the dairy sauce separating upon thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 4
- Protein: 18
Keywords: butternut squash mac and cheese, fall dinner, weeknight dinner, comfort food, vegetarian mac and cheese, easy pasta recipe, creamy mac and cheese