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Cozy Butternut Squash Mac ’n’ Cheese: 1 Amazing Fall Twist

Butternut Squash Mac ’n’ Cheese (Cozy Fall Twist on a Classic)
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A cozy and comforting mac and cheese recipe with a fall twist, featuring the sweet and earthy flavor of butternut squash. This dish is perfect for a chilly autumn evening.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 4 cups milk
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the macaroni according to package directions in salted boiling water. Drain and set aside.
  3. While the pasta cooks, steam or boil the butternut squash until tender, about 15-20 minutes. Drain and mash until smooth.
  4. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic, nutmeg, cinnamon, and ginger. Cook for 1 minute more until fragrant.
  6. Stir in the mashed butternut squash, salt, and pepper.
  7. Gradually whisk in the milk, bringing the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
  8. Reduce the heat to low. Add the shredded cheddar and Gruyere cheeses, stirring until melted and smooth.
  9. Add the cooked macaroni to the cheese sauce and stir to combine.
  10. Pour the macaroni and cheese into a greased 9×13 inch baking dish.
  11. If using, sprinkle the panko breadcrumbs evenly over the top.
  12. Bake for 20-25 minutes, or until bubbly and lightly golden.
  13. Garnish with fresh parsley before serving, if desired.

Notes

  • For a smoother sauce, you can blend the cooked butternut squash with the milk before adding it to the saucepan.
  • Feel free to add other fall spices like a pinch of cloves or allspice.
  • You can substitute other cheeses like Colby Jack or Gouda for the Gruyere.
  • If you don’t have panko, regular breadcrumbs will also work for the topping.

Nutrition

Find it online: https://whiskdaily.com/butternut-squash-mac-n-cheese-fall-twist/