Baked Butternut Squash Macaroni and Cheese
This Baked Butternut Squash Macaroni and Cheese is a creamy, comforting dish perfect for a cozy dinner. You will love how easy it is to make this elevated classic. It’s a fantastic way to enjoy a hearty meal with a hidden vegetable boost.
Key Ingredients & Substitutions:
- Butternut Squash: Use pre-cut squash for convenience, or substitute with pumpkin puree in a pinch.
- Pasta: Elbow macaroni is traditional, but you can use any small pasta shape like shells or cavatappi.
- Cheese: Sharp cheddar is best, but a blend of cheddar and gouda adds complexity.
- Milk: Whole milk creates the creamiest sauce; you can use 2% if preferred.
- Flour & Butter: Essential for the roux, which thickens your cheese sauce.
Ingredients:
For the Squash Puree:
- 1 tablespoon olive oil
- 2 cups cubed butternut squash (about 1 small squash)
- 1/2 cup vegetable broth
For the Macaroni and Cheese:
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese, divided
Optional Topping:
- 1/2 cup breadcrumbs
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6
- Tools Needed: Large pot, oven-safe baking dish (9×13 inch), blender or food processor, whisk.
Step-by-Step Instructions:
1. Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil on a baking sheet. Roast for 20-25 minutes until fork-tender.
2. Create the Squash Puree
Carefully transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend until smooth. Set aside this vibrant puree.
3. Cook the Macaroni
While the squash roasts, cook the macaroni according to package directions until al dente. Drain well and set aside.
4. Make the Cheese Sauce
In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth, then bring to a simmer, stirring constantly, until thickened.
5. Season and Combine
Remove the pot from heat. Stir in the dry mustard, garlic powder, nutmeg, salt, and pepper. Add 2 cups of the shredded cheddar cheese and stir until melted and smooth.
6. Fold in the Squash and Macaroni
Gently stir in your prepared butternut squash puree until fully combined with the cheese sauce. Add the cooked macaroni to the sauce and mix well to coat every noodle.
7. Bake Your Cozy Dinner
Pour the macaroni and cheese into your prepared 9×13 inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. If using, scatter breadcrumbs evenly over the cheese.
8. Finish Baking
Bake for 20-25 minutes, or until bubbly and golden brown on top. Let it rest for a few minutes before serving to enjoy this comforting dish.
Variation Ideas:
- Add a pinch of smoked paprika to the cheese sauce for a smoky flavor.
- Stir in a handful of chopped spinach or kale at the end for extra greens.
- Top with crushed croutons instead of breadcrumbs for a different crunch.
- Experiment with other cheeses like Gruyere or Monterey Jack for unique flavor profiles.
Storage Instructions:
Store any leftover Baked Butternut Squash Macaroni and Cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm it in the oven at 300°F (150°C) until heated through, adding a splash of milk if it seems dry.
Frequently Asked Questions:
- Can I make this ahead of time? Yes, you can assemble the dish and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
- What kind of butternut squash should I buy? Look for a firm squash that is heavy for its size with no soft spots. Pre-cut squash works great too.
- Is this recipe good for meal prepping? Absolutely, it reheats well and makes for delicious, cozy dinner leftovers.
- Can I freeze this macaroni and cheese? While you can, the texture of the pasta and sauce might change slightly upon thawing. It’s best enjoyed fresh or from refrigeration.
- What if my cheese sauce is too thick? You can thin it out by adding a small amount of warm milk, one tablespoon at a time, until you reach your desired consistency.
- Why add dry mustard? Dry mustard doesn’t make the dish taste like mustard; it enhances the savory, cheesy flavor of the sauce.
