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Creamy Butternut Squash Mac & Cheese

creamy butternut squash mac & cheese - featured image
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A comforting, autumn-inspired mac and cheese that uses roasted butternut squash puree as the base for a silky, creamy cheese sauce, eliminating the need for heavy cream or flour rouxes that separate.

Ingredients

Scale
  • 4 cups cubed, peeled butternut squash
  • 1 pound elbow macaroni
  • 2 cups freshly grated sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1/2 cup fresh sage leaves
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • Olive oil for roasting squash

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender. Let cool slightly.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta.
  3. Transfer roasted squash to a blender or use an immersion blender in the pot. Puree until smooth, adding a splash of milk if needed to reach about 2 cups of puree.
  4. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in flour and cook for 1-2 minutes until light golden to make a roux.
  5. Slowly pour in milk while whisking continuously to prevent lumps. Add squash puree and minced garlic. Whisk until the mixture thickens and simmers gently for 5-7 minutes.
  6. Remove the pan from heat. Stir in cheddar and fontina cheese gradually, allowing each handful to melt before adding more. Season with nutmeg, salt, and pepper.
  7. Toss the drained pasta into the cheese sauce until fully coated.
  8. In a small skillet, melt 1 tablespoon of butter and fry sage leaves for 30 seconds until crisp. Drain on paper towels.
  9. Serve immediately, topped with crispy sage leaves. Add reserved pasta water if the sauce is too thick.

Notes

For the best texture, grate your own cheese as pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always add cheese off the heat to prevent breaking. If the sauce breaks, whisk in a spoonful of cold milk. Roasting the squash concentrates flavor and balances the sharp cheddar.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, fall recipes, vegetarian side dish, comfort food, easy mac and cheese, sage mac and cheese

Find it online: https://gleefulfork.com/creamy-butternut-squash-mac-and-cheese-best-easy-side-dish/