Butternut Squash Mac & Cheese
Creamy homemade baked macaroni and cheese is the ultimate comfort food. Tender pasta coated in a rich, creamy, cheesy sauce with a buttery toasted bread crumb topping. How can you possibly improve on that?
How about making it healthy too!
Adding pureed squash to your mac and cheese is a great way to add some vegetables into a favorite family dish. The pureed squash results in the most sumptuous, rich, creamy sauce imaginable. You have all the comfort of a classic mac and cheese, but with the added bonus of the extra nutrients from the squash.
Many thanks to my friend Melissa for this recipe idea! A busy mom of two, she’s always looking for simple ways to up the veggie content in her family’s meals.
The Squash
For this recipe you will need 1 pound/ 2 cups of mashed cooked squash, which is about a 11/2-to-2-pound butternut squash. To save time, you can use pre-peeled and cubed fresh or frozen squash from the grocery store, or canned pureed squash.
I had a large butternut squash that I roasted halved. Once cooked, I scooped out 2 cups worth of the flesh to use in my mac and cheese and saved the rest to make butternut squash soup with.
I like to use butternut squash, but you can substitute another type of squash, or use sweet potatoes or cauliflower instead. Cauliflower is especially nice if you like a white cheddar sauce as it blends right in. If using squash or sweet potato you will end up with an orange- coloured mac and cheese, quite a bit like that famous boxed mac and cheese!
Roasting the squash
Roasting the squash will bring out more of its flavour. You can roast the squash ahead of time, or if you have leftover squash this is a great way to use it up.
The butternut squash can be roasted halved or cubed. It takes a little longer to roast halved, but you are saved the bother of peeling.
Halved
Cut the butternut squash in half and remove the seeds and stringy pulp. Place cut side up in a baking dish. Brush with olive oil and season with salt and pepper. Roast in a 375F/190C oven until fork-tender, about 45 minutes. Allow to cool, then scoop out the flesh.
Cubed
Peel the Butternut squash, then cut the squash in half lengthwise. Remove the seeds and stringy pulp. Cut the squash into strips lengthwise, then into cubes. Place the cubed squash on a baking sheet, toss with olive oil and season with salt and pepper. Roast in a 375F/190 C oven until fork-tender, about 20-30 minutes.
If you prefer you can peel the squash and cut into cubes. Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in a 375F/190C oven until tender, turning once about for 20-30 minutes.
Ingredients
- 2 cups uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- ¼ teaspoon grated nutmeg
- 2½ cups whole milk divided
- 2 cups cooked butternut squash flesh or 3 cups cubed, cooked squash
- ½ teaspoon dried mustard
- 2 cups grated sharp cheddar cheese
- 2 tablespoons melted unsalted butter
- ½ cup breadcrumbs
- ¼ cup grated parmesan
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, 6 to 8 minutes. Drain the pasta and set aside.
- Place cooked squash in a blender or food processor and puree, gradually adding in ½ cup of the milk, until the squash is smooth.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 2-3 minutes. Whisk in the flour and cook until lightly browned, about 1 minute. Add the nutmeg and dried mustard and stir to blend in. Gradually whisk in the remaining 2 cups of milk and let the mixture come to a boil, continuing to whisk until the sauce has thickened. Turn the heat to low and whisk in butternut squash mixture. Remove from the heat and stir in the grated cheddar cheese a bit at a time until the cheese is melted. Add the cooked macaroni to the sauce and stir until the pasta is fully coated with the sauce.TIP: to up the vegetable content even more, add broccoli or cauliflower florets that have been pre-cooked, but are still el dente, to the macaroni and cheese sauce before baking.
- Butter a 2-quart baking dish. Pour the macaroni and cheese sauce mixture into the baking dish.
- Mix the breadcrumbs, grated parmesan, and the melted butter together. Sprinkle evenly overtop of the mac and cheese mixture.
- Bake until bubbling and the breadcrumbs are lightly toasted, about 25-30 minutes. Remove from the oven and let rest for 5 minutes before serving.
- Serve with a green salad and warm crusty bread.