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Butternut Squash Mac and Cheese - featured image

Grandmother’s Way Butternut Squash Mac and Cheese

  • Author: Miranda
  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 servings 1x

Description

A creamy, comforting mac and cheese featuring roasted butternut squash and sharp cheddar, built on a silky roux and topped with crunchy panko breadcrumbs.

Ingredients

Scale
  • 1 large butternut squash (about 2 lbs / 900g), peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Elbow macaroni or cavatappi pasta
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. Peel the squash, remove seeds, and cube into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on the sheet pan.
  3. Roast for 30-40 minutes, flipping halfway, until edges are caramelized and fork-tender. Let cool slightly.
  4. While squash roasts, melt 4 tablespoons butter in a large saucepan over medium heat.
  5. Add flour and whisk constantly for 2 minutes until the mixture resembles wet sand and smells toasted (roux).
  6. Slowly pour in milk while whisking constantly to prevent lumps. Continue whisking until sauce thickens.
  7. Stir in nutmeg, paprika, salt, and pepper. Simmer gently for 5 minutes until sauce coats the back of a spoon.
  8. Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
  9. Mash roasted squash with a fork, leaving some chunks. Combine squash with the cheese sauce.
  10. Add cooked pasta to the squash-cheese mixture. Fold gently, adding reserved pasta water if the sauce is too thick.
  11. Transfer mixture to a greased 9×13 inch baking dish. Top with shredded cheddar.
  12. Toss panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese.
  13. Bake at 350°F (175°C) for 20 minutes until cheese is bubbly and topping is golden brown.
  14. Let rest for 10 minutes before serving.

Notes

Do not crowd the squash on the pan to ensure proper roasting and caramelization. Use freshly shredded cheese to avoid starch additives that prevent smooth melting. Reserve pasta water to help emulsify the sauce if it becomes too thick. The dish improves in flavor after sitting in the fridge overnight.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 8
  • Sodium: 520
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 55
  • Fiber: 5
  • Protein: 18

Keywords: butternut squash mac and cheese, comfort food, roasted squash, cheddar cheese, fall recipes, vegetarian main course, grandmother's recipe

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Find it online: https://homedinnerideas.com/butternut-squash-mac-and-cheese-grandmothers-way/