Butternut Squash Macaroni and Cheese
Extra creamy, cheesy and absolutely delicious, this butternut squash macaroni and cheese is a must-make during Fall and Winter.
Ingredients and Substitutions
The addition of butternut squash puree adds subtle sweetness to the classic sauce. A hefty amount of cheese compliments the butternut squash and the crispy topping adds great texture, however it is optional and can be substituted with a layer of cheese if you prefer.
- Butternut squash.
- Butter.
- Onion/shallots.
- Fresh garlic.
- Flour.
- Milk. I always use whole milk/full cream milk but feel free to substitute with whatever milk you prefer.
- Heavy cream.
- Cheese. Use strong cheese like cheddar, gruyere and parmesan cheese for the most flavor.
- Spices: Salt, pepper and nutmeg. Other seasonings like onion powder, garlic powder and dried herbs like sage and rosemary can also be added.
- For the topping (optional): Panko breadcrumbs, garlic powder, fresh sage leaves, olive oil and salt.
- Optional: Add vegetables like broccoli, kale or spinach for an extra boost of goodness.
Tips For Making Butternut Squash Mac And Cheese
- Roast the butternut for the most flavor. By roasting the butternut squash, the sugars caramelize and the flavor concentrates, giving you super sweet flesh. You could also boil or steam the squash but the end result won’t be as flavorsome.
- Be generous with the cheese. As with all mac and cheese recipes, you don’t want to skimp on the cheese.
- Add some texture. Although the panko topping is optional, I love the textural element it adds to the creamy pasta. It’s also a great opportunity to add even more flavor which is why I added chopped sage and garlic powder. Some Parmesan cheese would be a delicious addition to the topping.
- Don’t over-bake. All the elements are already cooked so you want to bake the macaroni until the topping just turns golden brown – over-baked pasta will become stodgy and dry.
Can I make this ahead?
Macaroni and cheese is definitely best served directly after baking but any leftovers can be kept in an airtight container in the fridge for up to 3 days. To prepare ahead, assemble the mac and cheese then cover with foil and refrigerate for up to a day before baking. I would suggest you under-cook the pasta to prevent it from going soft and mushy as it will continue absorbing moisture as it sits. You could also add a little more liquid to the sauce to prevent the mac and cheese from being dry.
Serving Suggestions
This mac and cheese is delicious on its own as a cozy weeknight comfort meal but will also make a great side dish (hello Thanksgiving!). Serve it with roast chicken and brussels sprouts for the ultimate Fall feast.
Ingredients
For the roasted butternut squash
- 1½ lb (750g) butternut squash
- 1 tsp salt
- 2 tsp oil
For the béchamel sauce
- 1 medium onion finely chopped
- 3 garlic cloves crushed
- 3 tbsp butter
- 2 tbsp flour
- 1 cup milk
- ½ cup heavy cream
- 2 cups shredded/grated cheese Cheddar, gruyere and parmesan all work well.
- pinch ground nutmeg
- salt and black pepper to taste
For the topping (optional)
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- 1 tsp dried sage or 4 fresh sage leaves, finely chopped
- 1 tbsp olive oil
- pinch of salt
For the mac and cheese
- 1 lb (500g) macaroni or short pasta of your choice
- fresh sage leaves optional
Instructions
To roast the butternut
- Preheat the oven to 400°F/200°C.
- With a sharp knife, carefully halve the butternut squash.
- Place on a baking sheet then drizzle with the oil and season with salt. Place, cut-side down.
- Roast for 45 minutes or until the butternut squash is fork-tender.
- Remove from the oven, scoop out the flesh and discard the seeds.
- Blend the flesh until smooth – I use my immersion blender but a food processor/blender will also work. (I like to keep a few chunks of the squash to add to the topping but this is optional.)
Make the cheese sauce
- Heat a large skillet or frying pan over medium heat then melt the butter.
- Add the onion and garlic and sauté until softened.
- Stir in the flour then slowly whisk the milk and the cream into the roux until smooth.
- Season with the nutmeg and allow to simmer gently for 5 minutes.
- Stir in the cheese and butternut squash puree and season with salt and pepper.
Make the topping
- Stir together the breadcrumbs and seasonings with the oil.
Assemble
- Cook the pasta in a large pot of salted boiling water for 8 minutes or until just al dente. The pasta will continue baking in the oven.
- Reserve 1 cup of pasta cooking water and drain the pasta.
- Stir the pasta through the sauce and add a splash of pasta water to loosen the sauce.
- Transfer to a baking dish/casserole dish then finish with the breadcrumb topping.
- Bake at 350°F/180°C for 15-20 minutes until golden brown and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving.