American · Dinner · Easy
Butternut Squash Mac and Cheese
0.0 (0 ratings)- Total
- 45 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 610
Pureed squash gives elbow macaroni a golden, velvety sauce, with sharp cheddar and mustard keeping each forkful savory.
Blending cooked squash into milk gives Butternut Squash Mac and Cheese its thick coating without a flour roux. The pasta finishes in the sauce so the ridges and hollow centers catch plenty of cheddar.
Cut the squash into small cubes that soften quickly. Grate the cheese from a block and add it off heat; boiling after the cheese goes in can make the sauce grainy.
Method
Put butternut squash, milk and measured water in a saucepan. Bring to a gentle simmer over medium heat, cover and cook over low heat for until the squash crushes easily.
Meanwhile, bring a large pot of water to a boil. Cook elbow macaroni for , or the package time, until barely al dente. Reserve a cup of cooking water and drain.
Blend the squash and its cooking liquid with butter, Dijon mustard, salt and black pepper until smooth, using an immersion blender. Warm over low heat for until steaming.
Remove from heat and stir in sharp cheddar until melted. Fold in macaroni, loosening with reserved cooking water a spoonful at a time until the sauce coats the pasta.
Forkue tips
- Choose cheddar made with microbial or vegetable rennet for a vegetarian meal.
Storing and reheating
Refrigerate for 3 days. Reheat over low heat with a splash of milk, stirring gently until the sauce becomes creamy again.
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Photo: Missvain, CC BY 4.0, via Wikimedia Commons (cropped and enhanced)
Butternut Squash Mac and Cheese: FAQ
Can I use frozen squash?
Yes. Use the same weight of frozen cubes and simmer until completely tender before blending. No thawing is needed.
Can I bake it with crumbs?
Yes. Transfer to a shallow baking dish, scatter with buttered breadcrumbs and bake at 400°F (200°C) for 15 minutes until bubbling and golden.
How do I store and reheat Butternut Squash Mac and Cheese?
Refrigerate for 3 days. Reheat over low heat with a splash of milk, stirring gently until the sauce becomes creamy again.
How long does Butternut Squash Mac and Cheese take?
About 45 min in total: 20 min prep and 25 min cooking.
What do I need to make Butternut Squash Mac and Cheese?
The key ingredients are elbow macaroni, butternut squash, milk, sharp cheddar, butter and dijon mustard, plus pantry basics.
Any tips for Butternut Squash Mac and Cheese?
Choose cheddar made with microbial or vegetable rennet for a vegetarian meal.
