Cozy Fall Butternut Mac Cheese (Print Version)

Creamy butternut squash and sharp cheddar blend into a luscious sauce, creating a cozy main for autumn.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 ounces elbow macaroni or preferred pasta shape

→ Dairy & Cheese

05 - 2 cups whole milk
06 - 1 ½ cups sharp cheddar cheese, shredded
07 - ½ cup Parmesan cheese, grated
08 - 2 tablespoons unsalted butter

→ Pantry & Spices

09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon olive oil
11 - ¼ teaspoon ground nutmeg
12 - ¼ teaspoon smoked paprika (optional)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Optional Topping

15 - ⅓ cup panko breadcrumbs
16 - 1 tablespoon unsalted butter, melted
17 - 1 tablespoon fresh parsley, chopped (for garnish)

# Method:

01 - Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash and diced onion with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, or until the vegetables are tender and exhibit light caramelization.
02 - While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until it reaches an al dente texture. Drain the pasta and set aside.
03 - In a spacious saucepan over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and sauté for approximately 1 minute until fragrant, being careful not to burn it. Introduce the flour and whisk continuously for 1–2 minutes to create a smooth roux.
04 - Gradually pour in the milk while continuously whisking to ensure a lump-free sauce. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 3–4 minutes until it has slightly thickened.
05 - Transfer the roasted butternut squash and onion to a blender or food processor. Add ½ cup of the warm milk mixture to the blender. Process until the mixture is completely smooth and homogenous.
06 - Pour the smooth squash purée back into the saucepan containing the remaining milk mixture. Incorporate the ground nutmeg and smoked paprika (if using). Add the shredded cheddar and grated Parmesan cheeses, stirring gently until they are fully melted and the sauce is velvety.
07 - Taste the cheese sauce and season generously with salt and freshly ground black pepper as needed. Add the drained, cooked pasta to the sauce. Fold gently to ensure each piece of pasta is evenly coated.
08 - If preparing the topping, combine the panko breadcrumbs with the melted butter in a small bowl. Sprinkle this mixture evenly over the mac and cheese in a suitable baking dish.
09 - Broil the topped mac and cheese for 2–3 minutes, watching carefully, until the breadcrumbs turn golden brown and crisp. Garnish with fresh chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • Made with seasonal fall ingredients that elevate ordinary mac and cheese
  • Creates a silky smooth sauce without heavy cream
  • Sneaks in vegetables for picky eaters
  • Perfect balance of comfort and nutrition
02 -
  • The squash sauce can be made ahead and refrigerated for up to 3 days
  • Adding pasta water helps thin the sauce if it becomes too thick
  • This recipe freezes beautifully for up to 3 months
03 -
  • Trust your instincts when seasoning this dish. The sweetness of butternut squash varies greatly depending on ripeness and growing conditions, so taste frequently and adjust accordingly.
  • I've learned that adding the cheese off the heat prevents it from becoming stringy or separating.
  • And never skip roasting the squash—boiling simply doesn't develop the same depth of flavor that transforms this everyday comfort food into something truly special for those cozy fall evenings.

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