Butternut Squash Mac and Cheese
Creamy, comforting twist on the classic dish, this mac and cheese brings a rich, velvety texture and subtle sweetness from roasted butternut squash. Blended into the cheese sauce, the squash adds depth and a beautiful golden hue, making this mac and cheese both nutritious and delicious.
Ingredients
- 12 oz pasta
- 1/4 cup olive oil
- 1 small butternut squash peeled, seeded, cubed
- 5 cloves garlic
- 1 large yellow onion cubed
- 1 tbsp thyme leaves removed
- 1 tsp paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp cumin
- 1/2 cup vegetable broth
- 6 tbsp salted butter
- 6 tbsp all purpose flour
- 2 cups whole milk
- 3/4 cup half and half
- 1 cup sharp cheddar cheese grated
- 1 cup gouda cheese grated
- 1/2 cup havarti cheese grated
Instructions
- Preheat the oven to 400 degrees.
- On a large baking sheet lined with parchment paper toss the 1 small butternut squash, 5 cloves garlic, and 1 large yellow onion, with the 1/4 cup olive oil, 1 tbsp thyme, 1 tsp paprika, 2 tsp salt, 2 tsp black pepper, and 1/2 tsp cumin until evenly coated.1/4 cup olive oil, 1 small butternut squash, 5 cloves garlic, 1 large yellow onion, 1 tbsp thyme, 1 tsp paprika, 2 tsp salt, 2 tsp black pepper, 1/2 tsp cumin
- Bake for 40 minutes until the squash is browned and tender.
- Transfer the mixture to a blender along with the 1/2 cup vegetable broth. Blend until a smooth puree forms.1/2 cup vegetable broth
- Meanwhile, boil a pot of water on the stove and heavily salt. Add the 12 oz pasta and cook for about 8 minutes until al dente.12 oz pasta
- Drain and set aside, reserving 1/2 cup of the pasta water.
- Start the sauce by melting the 6 tbsp salted butter in a large saucepan on medium heat. Once melted, stir in the 6 tbsp all purpose flour and cook for about 5 minutes, stirring constantly until the mixture is golden brown.6 tbsp salted butter, 6 tbsp all purpose flour
- Pour in the 2 cups whole milk and 3/4 cup half and half and stir until incorporated. On medium-high heat, bring the mixture to a heavy simmer and stir occasionally until thickened, about 5 minutes.2 cups whole milk, 3/4 cup half and half
- Stir in the 1 cup sharp cheddar cheese, 1 cup gouda cheese, 1/2 cup havarti cheese, and butternut squash puree until a smooth sauce forms. If the sauce is too thick, add in the reserved pasta water.1 cup sharp cheddar cheese, 1 cup gouda cheese, 1/2 cup havarti cheese
- Pour the cooked pasta into the sauce and stir until evenly coated.