Eightyrecipes
Butternut Squash Mac and Cheese
Elbow macaroni in a velvety stovetop cheese sauce thickened with smooth butternut squash puree, sharp cheddar, mozzarella and Parmesan.
Ingredients
- 12 oz elbow macaroni (340g), or small pasta shells
- 2 cups butternut squash peeled and cubed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (480ml), whole or 2%
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pinch nutmeg optional
- 1/3 cup reserved pasta water (80ml), as needed for thinning
Instructions
- Boil the pasta in a pot of salted water until only just al dente. Save 1/3 cup of the cooking water, then drain the pasta and set it aside.
- Steam or boil the squash cubes for 10 to 12 minutes, until very soft. Drain, then puree until completely smooth with a blender or immersion blender.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook the paste for 1 to 2 minutes, until lightly golden.
- Gradually whisk in the milk and keep stirring for 4 to 5 minutes, until the sauce thickens.
- Stir in the squash puree, salt, pepper, garlic powder, onion powder and the nutmeg, if using.
- Turn the heat to low. Add the cheddar, mozzarella and Parmesan and stir until melted and smooth. Thin with a splash of the saved pasta water if the sauce is too thick.
- Fold the drained pasta into the sauce until evenly coated. Serve warm.
Notes
Nutrition values are an estimate. Serves 6 as a main or 8 as a side. Cook the squash until very soft so the puree blends completely smooth. Add the cheese over a low heat to keep the sauce from turning grainy. Loosen leftovers with a splash of milk when reheating.
Nutrition
Nutrition is an estimate, calculated automatically.
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