Go Back Email Link
–+ servings

Butternut Squash Mac and Cheese

Nicole Spiridakis
Tuck a roasted butternut squash puree into this delightful butternut squash mac and cheese casserole for color and flavor. Lots of Gruyere and sharp cheddar cheeses balance the sweetness of the squash. Adapted from the NY Times.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 10 servings
Calories 559 kcal

Ingredients
  

  • 1 pound elbow macaroni , choose whole wheat or gluten-free macaroni as needed, cooked according to package directions
  • 1 large butternut squash
  • 1 tablespoon olive oil
  • 6 tablespoons butter
  • ¾ cup all-purpose flour , or gluten-free all-purpose flour
  • 7 cups milk
  • 2 cups extra sharp cheddar cheese shredded
  • 1 cup Gruyere cheese , shredded
  • 1 teaspoon fine sea salt , and to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Instructions
 

Roast the butternut squash:

  • Heat oven to 375℉. Cut the squash in half lengthwise and remove the seeds. Place the squash skin side down on a lightly greased baking sheet pan and drizzle with olive oil. Place in the oven and cook until the squash is soft all the way through, about 1 hour. Set aside until cool. When cooled, remove the skin and place it in a food processor. Purée until smooth.

Make cheese sauce:

  • Melt butter in a saucepan over medium heat. Whisk in the flour and stir to make a roux - cook it for 3 minutes, stirring the entire time. Add 3 cups of milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally.
  • When the sauce reaches a boil and is thicker, remove it from the heat and stir in the shredded cheeses. Stir until melted. Stir in salt, pepper, and dried herbs.

To assemble the dish:

  • Preheat the oven to 350℉.
  • Place the cooked macaroni in a large bowl. Pour in the cheese sauce and add the puréed butternut squash. Gently stir and fold together the pasta, sauce, and squash puree.
  • Spread the mixture in a large 9x13" ovenproof dish and heat for 20 minutes until it is hot through and slightly bubbly.

Nutrition

Calories: 559kcalCarbohydrates: 59gProtein: 23gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 76mgSodium: 600mgPotassium: 668mgFiber: 3gSugar: 11gVitamin A: 8816IUVitamin C: 16mgCalcium: 557mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!