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Butternut Squash Mac And Cheese

Butternut squash mac and cheese with a creamy sharp cheddar sauce baked until the top turns golden and crisp. Roasted squash puree is whisked into a roux-thickened milk base for an extra-silky orange coating on every noodle.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Roasted butternut squash
  • 2 cup roasted butternut squash, mashed
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
Milk
  • 1 cup milk
Butter
  • 2 tbsp butter
Flour
  • 2 tbsp flour
Garlic powder
  • 0.5 tsp garlic powder
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs, for topping

Equipment

  • 1 sheet pan

Method
 

Cook the macaroni
  1. Cook the elbow macaroni according to package instructions until tender, then drain thoroughly with no extra water left behind.
Make the cheddar-squash sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute while it smells lightly toasted.
  2. Whisk the milk in gradually until the mixture is smooth, then keep whisking until it is slightly thickened.
  3. Stir in the mashed roasted butternut squash, shredded sharp cheddar cheese, and garlic powder, mixing until the cheese is fully melted and the sauce looks glossy and uniform.
  4. Toss the cooked macaroni with the sauce until every noodle is coated, then spread the mixture into a greased baking dish so it lies in an even layer.
Bake until golden and crisp
  1. Sprinkle the panko breadcrumbs evenly over the top for a crisp layer.
  2. Bake at 375°F for 15-20 minutes until the top is golden and the edges are bubbling gently.

Notes

Use pre-roasted squash puree from the freezer section to cut prep time significantly. Store leftovers in the refrigerator for up to 4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended for best texture of the pasta and sauce. For a lighter option, use reduced-fat cheddar and skim or 2% milk to reduce calories while keeping a creamy melt.