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.
Servings 6
Calories 589kcal
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.
Nutrition
Calories: 589kcal | Carbohydrates: 83g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 831mg | Potassium: 580mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12772IU | Vitamin C: 26mg | Calcium: 445mg | Iron: 3mg
