Butternut Squash Mac (Printable)

Creamy autumn mac with roasted butternut squash and rich cheese sauce for a warm, satisfying meal.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan

# Steps:

01 - Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
03 - Place roasted squash and 1/2 cup of milk in a blender or food processor. Puree until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until thickened, about 3 to 4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper to taste.
07 - Mix cooked pasta into the cheese sauce until evenly coated.
08 - Transfer mac and cheese to a lightly greased baking dish. Combine panko, melted butter, and parmesan; sprinkle over the top. Broil for 2 to 3 minutes until golden brown.
09 - Serve warm, garnished with extra cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like classic comfort food but with a gentle sweetness that feels grown up and cozy.
  • The butternut squash makes the sauce incredibly creamy without needing heavy cream.
  • You can prep everything in under an hour and still impress everyone at the table.
02 -
  • Do not skip blending the squash until completely smooth, or you will end up with stringy bits in the sauce that ruin the texture.
  • Whisking the milk in slowly keeps the roux from seizing into clumps, and stirring constantly is the only way to avoid a grainy sauce.
  • If you broil the topping, stay in the kitchen because it goes from golden to burnt in seconds.
03 -
  • Grate your own cheese instead of buying pre shredded because the anti caking agents in bagged cheese keep it from melting smoothly.
  • Roast the squash a day ahead to save time, and store it in the fridge until you are ready to blend it into the sauce.
  • If the sauce feels too thick after mixing in the pasta, thin it with a few tablespoons of pasta water or warm milk until it reaches the consistency you love.
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