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Creamy Butternut Squash Mac and Cheese

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A healthier twist on classic mac and cheese using roasted or boiled butternut squash puree to create a silky, rich sauce with sharp cheddar and Gruyère.

Ingredients

Scale
  • 1 large butternut squash (3–4 lbs), peeled, seeded, and cubed
  • 1 pound elbow macaroni or cavatappi
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk (room temperature)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, grated
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt (or to taste)
  • Black pepper to taste
  • 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube the squash. Roast on a sheet pan for 20-25 minutes until tender, OR boil cubes in salted water for 10 minutes until fork-tender. Drain well.
  2. Transfer the cooked squash to a food processor and blend until completely smooth. You should have about 2 cups of puree. Set aside.
  3. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions for al dente. Reserve 1 cup of starchy pasta water before draining.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden and nutty, stirring constantly.
  5. Slowly pour in milk while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens and simmers gently (about 3-4 minutes).
  6. Reduce heat to low. Stir in squash puree, garlic powder, onion powder, nutmeg, salt, and pepper. Whisk until combined.
  7. Remove pan from heat. Gradually add grated cheddar and Gruyère, stirring until melted and smooth. If too thick, add reserved pasta water.
  8. Add drained pasta to the sauce and toss to coat. Serve immediately.

Notes

Grate your own cheese to avoid anti-caking agents that cause graininess. Keep heat medium-low when making the roux to prevent burning. Take the pan off the heat before adding cheese to ensure a smooth emulsion. Leftovers store in the fridge for up to 4 days; reheat gently on the stove with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, comfort food, fall dinner, vegetarian main course, creamy pasta, quick weeknight dinner

Find it online: https://cheerycrisp.com/creamy-butternut-squash-mac-and-cheese-best-healthy-dinner/