Filed Under: Under 20 Mins

Butternut Squash Macaroni and Cheese

The addition of butternut squash elevates the classic mac and cheese.

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April 8th, 2012

Recipe by Kristen Hines,
Everyday Best

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Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 1 pound (450 g) macaroni
  • 1 large butternut squash, peeled, seeded, chopped into 1-inch cubes
  • 4 tablespoons olive oil
  • 1/4 Cups flour
  • 1 Cup milk
  • 1 Cup vegetable stock
  • 1/4 teaspoons nutmeg
  • 1 pinch cayenne pepper
  • 1 1/2 Cups shredded old Cheddar (~1 brick)
  • 5 slices whole grain bread (approx.)
    • Directions
  • 1.

    Preheat oven to 375°F.

  • 2.

    Toss the cubed squash in 1 tbsp oil, season with salt and pepper, and roast for 30“40 minutes until tender.

  • 3.

    Bring a large pot of salted water to a boil, boil pasta to al dente, drain and set aside.

  • 4.

    Heat 2 tbsp oil over medium heat and slowly stir in flour to form a roux. Off heat, slowly whisk in milk, then stock. Return to medium low heat until sauce fully blends and thickens. Then lower heat to lowest setting and add nutmeg and cayenne pepper.

  • 5.

    Stir in cheese and add roasted squash to the sauce. For a smoother consistency use a hand mixer to blend to desired smoothness, or transfer half the sauce to a blender and pureé.

  • 6.

    Combine pasta and sauce in a large casserole dish.

  • 7.

    In a food processor, pulse bread with 1 tbsp olive oil. Sprinkle mixture over the macaroni.

  • 8.

    Broil until topping is nicely browned (approx. 2 to 5 minutes). Let stand 10 minutes before serving.

    • Butternut Squash Macaroni and Cheese
    Photography by Kristen Hines
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