Description
Comfort meets elegance in this butternut squash mac and cheese, blending velvety autumn flavors with classic cheesy goodness. Hearty pasta nestles beneath a golden, silky sauce that promises warmth and satisfaction for any dinner table.
Ingredients
Scale
Vegetables and Squash:
- 3 cups butternut squash, peeled and cubed
Pasta:
- 12 ounces (340 grams) elbow macaroni or pasta of choice
Dairy and Cheese:
- 1 cup whole milk or plant-based milk
- 1 tablespoon unsalted butter
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
Seasonings and Herbs:
- 3 garlic cloves, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ teaspoon smoked paprika (optional)
Garnish:
- Fresh parsley, chopped
Additional Ingredients:
- 1 tablespoon olive oil
Instructions
- Bring a generously salted large pot of water to a rolling boil. Immerse pasta and cook until perfectly tender, typically following package guidance. Carefully drain and reserve.
- Select a medium saucepan and fill with water. Introduce butternut squash cubes and simmer for 10-12 minutes until easily pierced with a fork. Thoroughly drain and set aside.
- Utilize the same saucepan to warm butter and olive oil over moderate heat. Introduce minced garlic, allowing it to release its aromatic essence for 1-2 minutes.
- Transfer roasted squash and caramelized garlic into a blender or food processor. Pour milk and puree until achieving a silky, uniform consistency.
- Return the vibrant orange squash mixture to the saucepan, reducing heat to low. Gradually incorporate cheddar and Parmesan cheeses, introducing Dijon mustard, salt, pepper, and smoked paprika. Continuously stir until cheese melts completely, creating a luxurious, velvety sauce.
- Gently fold cooked pasta into the creamy sauce, ensuring each noodle receives an even, luscious coating.
- Artfully plate the mac and cheese, garnishing with freshly chopped parsley. Serve immediately while maintaining optimal temperature and creaminess.
Notes
- Choose a ripe, deep orange butternut squash for the richest flavor and most vibrant color in your mac and cheese.
- Roast the squash cubes instead of boiling for a deeper, caramelized taste that adds complexity to the sauce.
- Experiment with different cheese blends like gruyère or fontina to create unique flavor profiles while maintaining the creamy texture.
- For a gluten-free version, swap regular pasta with chickpea or lentil pasta to boost protein and keep the dish’s nutritional value.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg