Butternut Squash Macaroni and Cheese Recipe - Foodess (2024)

Here’s What You Need for Butternut Squash Macaroni and Cheese

• Penne or Elbow Macaroni: The base of our dish, these shapes hold sauce well.
• Butter: For sautéing and adding richness to the sauce.
• Onion: Adds depth and sweetness to the flavor profile.
• Garlic: A hint of garlic brings a punch of flavor.
• Flour: Thickens the sauce, giving it body.
• Milk: The liquid base for our creamy cheese sauce.
• Cheddar Cheese: Adds a sharp, tangy flavor that’s classic for mac and cheese.
• Gruyère (optional): Introduces a nutty flavor if used alongside cheddar.
• Butternut Squash: Offers a sweet, nutty taste and creamy texture.
• Nutmeg: A pinch enhances the sweetness of the squash.
• Pepper and Salt: For seasoning and enhancing all the flavors.
• Fresh Breadcrumbs: Adds crunch and texture to the topping.
• Parsley: Brings a fresh, herbaceous note to the breadcrumb topping.
• Lemon Zest (optional): Adds a bright, citrusy aroma to the dish.

• Gluten-Free Pasta: Easily make this dish gluten-free by using your favorite gluten-free pasta.
• Dairy-Free Alternatives: Swap out dairy milk for almond, soy, or oat milk and use dairy-free cheese options.
• Add-Ins: Feel free to mix in cooked bacon, broccoli, or spinach for extra flavor and texture.
• Spice It Up: A dash of cayenne pepper or smoked paprika can add a warm, smoky flavor.

• Large Pot: For boiling the pasta to al dente perfection.
• Saucepan: A medium to large saucepan is needed for making the cheese sauce.
• Whisk: Essential for stirring the sauce smoothly and preventing lumps.
• Baking Dish: A 2-quart dish is perfect for assembling and baking the mac and cheese.
• Mixing Bowl: For combining the breadcrumb topping ingredients.

• Cook the Pasta: Boil in salted water until just al dente, then drain.
• Sauté the Vegetables: Melt butter in a saucepan, then cook onion until soft. Add garlic and cook for another 30 seconds.
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• Make the Roux: Stir in flour and cook for a minute, then gradually whisk in milk until smooth.

• Thicken the Sauce: Bring the milk mixture to a boil, then simmer until it thickens slightly.
• Add the Cheese: Whisk in the shredded cheese until melted and smooth.
• Incorporate the Squash: Stir in the butternut squash puree, seasoning with nutmeg, pepper, and salt.

• Combine: Mix the cooked pasta with the cheese sauce, ensuring each piece is well coated.
• Prepare the Topping: Mix breadcrumbs, parsley, lemon zest, and melted butter in a bowl.
• Bake: Transfer the pasta to a baking dish, sprinkle with the breadcrumb mixture, and bake until golden.

• Make Ahead: Assemble the dish without baking and store it covered in the fridge for up to 2 days. Bake when ready to serve.
• Refrigerate Leftovers: Cool down leftovers before transferring them to an airtight container. They’ll last in the fridge for 3-4 days.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F until heated through, or microwave, stirring occasionally to ensure even heating.

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Last Updated on February 12, 2024 by Jennifer Pallian BSc, RD