Description
A creamy and flavorful homemade mac and cheese recipe made with roasted butternut squash for a delightful twist.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound elbow macaroni or other small pasta
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese (or additional cheddar)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk, ensuring no lumps form. Cook, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Stir in Dijon mustard, garlic powder, and nutmeg. Add the roasted butternut squash to the sauce.
- Using an immersion blender, or carefully transferring to a regular blender, blend the sauce until smooth.
- Reduce heat to low. Gradually add the cheddar and Gruyere cheeses, stirring until completely melted and smooth. Season with additional salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly. Serve hot.
Notes
None provided.