BUTTERNUT SQUASH MAC AND CHEESE
Creamy butternut squash mac and cheese with a golden panko top. Butternut squash melts into a sharp cheddar sauce for a cozy, budget-friendly fall dinner that sneaks a vegetable into every bite. Bake it as a side or the star of the table.
Ingredients
- 1 16 ounce cavatappi or large elbow pasta (3 cups)
- 1 cup onion minced
- 5 tablespoons salted butter divided
- 2 tablespoons flour
- 2 cups whole milk plus more as needed
- ½ teaspoon kosher salt
- ½ teaspoon dried mustard
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 cups butternut squash cooked and mashed
- 2 cups sharp cheddar cheese grated (8 ounces)
- ½ cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F. Butter or spray a 9x13 baking dish, set aside.
- Cook the pasta as directed for al dente. Drain and set aside.
- Meanwhile, in a large skillet on medium heat, melt 4 tablespoons butter.
- Add the onion and cook until translucent.
- Next, sprinkle flour over the onion and whisk to create a roux (a paste).
- Cook for 2 minutes, then gradually whisk in the milk.
- Continue cooking while whisking until slightly thickened, about 3 minutes.
- Add the salt, mustard, pepper, and nutmeg, whisk to combine.
- Reduce heat to low, stir in the mashed butternut squash.
- Once warmed, add the cheese by the handful, whisking constantly. Continue stirring until smooth. If it becomes too thick, add a splash of milk.
- Stir in the cooked pasta. Adjust seasonings as needed.
- Pour the pasta and sauce into your baking dish.
- Melt the remaining 1 tablespoon of butter, add the panko, and toss to coat. Sprinkle this over the pasta. Bake for 20 minutes or until golden and bubbly.
- Serve this with a green salad and a big mound of buttered steamed broccoli. Carnivores could add crumbled bacon or diced ham to this recipe.