Butternut Squash Mac & Cheese
Steps
Step 1 — Roast The Butternut Squash
1
Preheat your oven to 200°C.
Carefully cut the butternut squash in half lengthwise.
Scoop out the seeds and stringy bits with a spoon.
Brush the cut sides with a little olive oil and sprinkle with salt and pepper.
Place the halves cut-side down on a parchment-lined baking tray.
Roast for approximately 40–55 minutes, depending on the size, until a knife slides effortlessly through the thickest part.
Flip the halves cut-side up for the last 10 minutes of roasting.
Let cool for 5–10 minutes, flip over, and scoop out the beautiful, tender flesh!
Keep 300–350 g of cooked flesh for our sauce.
Freeze the rest.
Carefully cut the butternut squash in half lengthwise.
Scoop out the seeds and stringy bits with a spoon.
Brush the cut sides with a little olive oil and sprinkle with salt and pepper.
Place the halves cut-side down on a parchment-lined baking tray.
Roast for approximately 40–55 minutes, depending on the size, until a knife slides effortlessly through the thickest part.
Flip the halves cut-side up for the last 10 minutes of roasting.
Let cool for 5–10 minutes, flip over, and scoop out the beautiful, tender flesh!
Keep 300–350 g of cooked flesh for our sauce.
Freeze the rest.
Step 2 — Make The Silky Squash Purée
2
Transfer roasted squash to a tall, narrow container. Add 100 ml of the measured milk and blend with your immersion blender until completely smooth.
We want silky, not chunky! If necessary, add another splash of the measured milk to help it blend.
Set aside.
We want silky, not chunky! If necessary, add another splash of the measured milk to help it blend.
Set aside.
Step 3 — Cook The Macaroni
3
Bring a large pot of salted water to a boil.
Cook the macaroni 2 minutes less than the package instructions. It should still have a little bite because it'll finish cooking in the oven.
Before draining, reserve 150 ml pasta water. Drain, but don't rinse.
Cook the macaroni 2 minutes less than the package instructions. It should still have a little bite because it'll finish cooking in the oven.
Before draining, reserve 150 ml pasta water. Drain, but don't rinse.
Step 4 — Create The Cheese Sauce
4
Melt 30 g butter in a saucepan over medium-low heat.
Add minced garlic and cook for 30 seconds.
Stir in the flour and cook for 1–2 minutes, stirring constantly.
Gradually whisk in the remaining 350 ml milk.
Cook for 3–5 minutes, stirring, until lightly thickened.
Whisk in the butternut purée, Dijon, onion powder, smoked paprika, salt and pepper.
Remove from heat. Gradually stir in the cheddar, mozzarella and Parmesan until melted.
IMPORTANT: Don't boil the sauce after adding the cheese! Gentle heat keeps it smooth rather than grainy.
Taste it! The squash should be noticeable but not dominant, and the cheddar should shine.
Add minced garlic and cook for 30 seconds.
Stir in the flour and cook for 1–2 minutes, stirring constantly.
Gradually whisk in the remaining 350 ml milk.
Cook for 3–5 minutes, stirring, until lightly thickened.
Whisk in the butternut purée, Dijon, onion powder, smoked paprika, salt and pepper.
Remove from heat. Gradually stir in the cheddar, mozzarella and Parmesan until melted.
IMPORTANT: Don't boil the sauce after adding the cheese! Gentle heat keeps it smooth rather than grainy.
Taste it! The squash should be noticeable but not dominant, and the cheddar should shine.
Step 5 — Combine The Magic
5
Fold the cooked macaroni into the sauce until every little pasta elbow is coated.
The mixture should look slightly too saucy at this stage. That's intentional!
If it seems thick, stir in 50–100 ml extra warm milk or a splash of reserved pasta water.
Transfer everything to a lightly buttered baking dish.
The mixture should look slightly too saucy at this stage. That's intentional!
If it seems thick, stir in 50–100 ml extra warm milk or a splash of reserved pasta water.
Transfer everything to a lightly buttered baking dish.
Step 6 — Make The Crispy Topping
6
Mix the panko, melted butter, Parmesan, garlic powder, parsley and salt in a bowl.
Sprinkle evenly over the macaroni.
Don't press it down! We want a light, crunchy crust.
Sprinkle evenly over the macaroni.
Don't press it down! We want a light, crunchy crust.
Step 7 — Bake To Golden Perfection
7
Reduce oven temperature to 190°C.
Bake uncovered for 15–20 minutes, until the edges are bubbling and the topping is golden.
If the crust needs more color, use the grill/broiler for 1–2 minutes, watching carefully.
Rest for 5 minutes before serving. Not 20 minutes. We want this beauty creamy and hot!
Bake uncovered for 15–20 minutes, until the edges are bubbling and the topping is golden.
If the crust needs more color, use the grill/broiler for 1–2 minutes, watching carefully.
Rest for 5 minutes before serving. Not 20 minutes. We want this beauty creamy and hot!
Nutrition Facts
Per serving626 calories
Calories from
- Protein 15%
- Carbs 39%
- Fat 46%
-
Fat High 31 g 47%
-
Saturated Fat High 16 g 80%
-
Carbohydrates High 60 g 20%
-
Fiber High 5 g 20%
-
Sugar High 13 g 26%
-
Protein High 23 g 46%
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Cholesterol High 88 mg 29%
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Sodium High 614 mg 25%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
If the sauce tastes...
Too squash-forward, Add 20–30 g more sharp cheddar and a little Dijon.
Too cheesy, Blend in 2–3 tbsp extra roasted squash.
Too sweet, Add a little more Dijon, Parmesan or black pepper.
Too thick, Add warm milk, 1 tbsp at a time.
A little flat, Add a pinch of salt and a few drops of lemon juice.
Too squash-forward, Add 20–30 g more sharp cheddar and a little Dijon.
Too cheesy, Blend in 2–3 tbsp extra roasted squash.
Too sweet, Add a little more Dijon, Parmesan or black pepper.
Too thick, Add warm milk, 1 tbsp at a time.
A little flat, Add a pinch of salt and a few drops of lemon juice.
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