Butternut Squash Mac and Cheese Recipe – Creamy Fall Comfort
Creamy sauce enriched with sweet puree and crisp breadcrumbs for cozy dinners.
There’s something magical about the combination of creamy cheese sauce, tender pasta, and the sweet, nutty flavor of roasted butternut squash that makes this mac and cheese recipe truly special. This isn’t your ordinary boxed mac and cheese – this is a sophisticated, comfort food masterpiece that brings together the best of fall flavors in one irresistible dish.
The beauty of butternut squash mac and cheese lies in its perfect balance of flavors and textures. The roasted butternut squash adds natural sweetness and a gorgeous orange color, while caramelized onions provide depth and complexity. Combined with sharp cheddar cheese and a crispy breadcrumb topping, this dish transforms simple ingredients into something extraordinary.
Why Butternut Squash Mac and Cheese is Perfect for Fall
Butternut squash is at its peak during fall months, making this recipe ideal for autumn entertaining. The squash not only adds incredible flavor but also boosts the nutritional value of this comfort food classic. Rich in vitamins A and C, fiber, and potassium, butternut squash turns mac and cheese into a slightly more wholesome indulgence.
The natural sweetness of the roasted squash pairs beautifully with sharp cheddar cheese, creating a complex flavor profile that’s both familiar and exciting. The vibrant orange color makes this dish as visually appealing as it is delicious, perfect for holiday gatherings or cozy family dinners.
Essential Ingredients for Success
Creating the perfect butternut squash mac and cheese requires quality ingredients and proper technique. Here’s what you’ll need for this crowd-pleasing recipe:
The Star Ingredients
Butternut Squash: Use half of a medium butternut squash, which should yield about 2-3 cups of mashed squash once roasted. Choose a squash that feels heavy for its size with smooth, unblemished skin.
Pasta: Twelve ounces of elbow macaroni works perfectly, but you can substitute with other short pasta shapes like shells, rotini, or cavatappi. The key is choosing pasta with nooks and crannies that hold the cheese sauce well.
Cheese: Sharp cheddar cheese is essential for this recipe. Use freshly grated cheese rather than pre-shredded for the smoothest, creamiest sauce. The sharp flavor balances the sweetness of the butternut squash perfectly.
Supporting Players
Caramelized Onions: Two thinly sliced onions, slowly cooked until golden brown, add incredible depth of flavor. This process takes patience but is worth every minute.
Roux Base: Butter and flour create the foundation for your cheese sauce, while whole milk makes it creamy and rich. Don’t skip the milk quality – whole milk creates the best texture.
Breadcrumb Topping: Seasoned breadcrumbs mixed with melted butter create that coveted crispy top that contrasts beautifully with the creamy interior.
Step-by-Step Cooking Instructions
Preparing the Butternut Squash
Start by preheating your oven to 400°F. Carefully cut the butternut squash in half lengthwise using a sharp knife – the skin can be tough, so take your time and use steady pressure. Scoop out all the seeds and stringy pulp from the center cavity.
Drizzle the cut surface with olive oil and season with salt and pepper. Place the squash cut-side up on a rimmed baking sheet. Roast for 50 to 70 minutes, checking periodically to ensure the surface doesn’t burn. You want it tender enough to easily pierce with a fork, with some beautiful caramelized brown spots on the surface.
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Once tender, remove from the oven and let cool slightly. Scrape out the flesh using a large spoon and mash it with a potato masher until mostly smooth. Season with salt and pepper, then set aside. Keep the oven on for the final baking step.
Cooking the Pasta and Onions
While the squash roasts, bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente – slightly firm to the bite. This is crucial because the pasta will continue cooking in the oven. Drain thoroughly, rinse with cold water to stop the cooking process, and set aside.
In a large cast-iron skillet or oven-safe pan, combine the thinly sliced onions with 2 tablespoons of butter over low to medium-low heat. Cook slowly, stirring occasionally, until the onions turn a deep golden brown color. This caramelization process takes about 20 minutes but creates incredible sweetness and depth. Remove the onions to a plate and set aside.
Creating the Perfect Cheese Sauce
Using the same skillet, melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk constantly to create a smooth paste – this is your roux. Cook for about 2 minutes, whisking constantly to prevent burning and to cook out the raw flour taste.
Gradually whisk in the milk, starting with small amounts and whisking constantly to prevent lumps. Continue cooking while whisking gently until the mixture thickens slightly, about 2-3 minutes. Taste and season generously with salt – the sauce should be well-seasoned at this stage.
Reduce heat to low and stir in the mashed butternut squash until well combined and heated through. Add the grated cheddar cheese gradually, stirring constantly until melted and smooth. If the sauce seems too thick, add a splash more milk. The consistency should coat the back of a spoon but still flow easily.
Assembly and Final Baking
Stir the caramelized onions back into the cheese sauce, then fold in the cooked macaroni. Mix gently but thoroughly to ensure every piece of pasta is coated with the creamy butternut squash cheese sauce. Taste and adjust seasoning – you’ll likely need more salt.
For the topping, melt the remaining 2 tablespoons of butter in the microwave. Stir in the seasoned breadcrumbs until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake in the preheated 400°F oven for about 15 minutes, or until the breadcrumbs are golden brown and the edges are bubbling. The top should be crispy while the interior remains creamy.
Pro Tips for Perfect Results
Squash Selection and Preparation
Choose a butternut squash that feels heavy for its size with a matte, tan-colored skin. Avoid squashes with soft spots or green patches. If cutting the squash seems daunting, you can microwave it whole for 2-3 minutes to soften the skin slightly, making it easier to cut.
Cheese Sauce Troubleshooting
If your cheese sauce becomes grainy, it likely got too hot. Remove from heat and whisk in a little cold milk to cool it down. Always add cheese off the heat or on very low heat to prevent separation.
For the smoothest sauce, make sure your milk is at room temperature before adding it to the roux. Cold milk can cause the mixture to seize up temporarily.
Make-Ahead Tips
This dish can be assembled up to a day in advance. Simply prepare everything through the assembly step, cover tightly with foil, and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes, then bake as directed, adding an extra 5-10 minutes if needed.
Serving Suggestions and Variations
This butternut squash mac and cheese serves beautifully as a main dish with a simple green salad and crusty bread. For a lighter touch, serve it alongside roasted Brussels sprouts or steamed broccoli. The rich, creamy texture also makes it an excellent side dish for roasted chicken, turkey, or pork.
Delicious Variations to Try
Add Protein: Fold in crispy bacon bits, diced ham, or pulled rotisserie chicken for a heartier main dish.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for subtle heat.
Herb Enhancement: Fresh sage leaves, thyme, or rosemary complement the butternut squash beautifully. Add them to the caramelized onions during the last few minutes of cooking.
Cheese Blend: Mix sharp cheddar with Gruyère, fontina, or smoked gouda for more complex flavor profiles.
Storage and Reheating
Leftover butternut squash mac and cheese keeps beautifully in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld together. Many people find that the leftovers taste even better than the fresh dish!
To reheat, add a splash of milk or cream to restore creaminess, then warm gently in the microwave or oven until heated through. If reheating in the oven, cover with foil to prevent the top from over-browning.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Yes, you can use pre-cut butternut squash cubes from the grocery store. You’ll need about 3-4 cups of cubes. Roast them at 400°F for 25-35 minutes until tender, then mash as directed.
What if I don’t have a cast-iron skillet?
Any large, oven-safe skillet or baking dish will work. You can make the sauce in a regular pan, then transfer everything to a buttered 9×13 inch baking dish before adding the breadcrumb topping.
Can I freeze this mac and cheese?
While possible, dairy-based sauces can separate when frozen and thawed. For best results, freeze before the final baking step. Thaw completely in the refrigerator, then bake as directed.
How do I prevent the cheese sauce from becoming lumpy?
Always add cheese on low heat or off heat entirely. Whisk constantly and add cheese gradually. If lumps form, strain the sauce or use an immersion blender to smooth it out.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. Use gluten-free breadcrumbs for the topping as well.
This butternut squash mac and cheese represents the perfect marriage of comfort food and seasonal flavors. The time invested in roasting the squash and caramelizing the onions pays off in incredible depth of flavor that elevates this dish far above ordinary mac and cheese. Whether you’re serving it for a cozy family dinner or bringing it to a potluck gathering, this recipe is sure to become a new favorite in your fall cooking repertoire.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32947627/butternut-squash-mac-and-cheese-recipe/
- https://lefoodsnob.org/2016/08/22/pioneer-womans-butternut-squash-mac-n-cheese/
- https://www.thepioneerwoman.com/food-cooking/recipes/a79365/butternut-mac-and-cheese/
- https://www.thepioneerwoman.com/food-cooking/recipes/a95674/slow-cooker-butternut-squash-mac-and-cheese/
- https://www.businessinsider.com/pioneer-woman-ree-drummond-butternut-squash-mac-and-cheese-review-2022-11
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g63349223/macaroni-and-cheese-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32945445/butternut-squash-recipes/
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