Okay, mi corazón! Get ready, because I’m about to drop a flavor bomb on you that will rock your mac and cheese world! This isn’t your grandma’s bland, beige concoction. Oh no, this is a Butternut Squash Mac and Cheese that’s gonna make you wanna dance in your kitchen! I’m talking creamy, dreamy, cheesy goodness infused with the subtle sweetness of butternut squash.
I’ve been obsessed with this Butternut Squash Mac and Cheese ever since I first dreamt it up. I was craving something comforting, but with a healthy twist. I wanted something that screamed “fall” but still felt like a party in my mouth. After a few kitchen explosions (okay, maybe just a couple of batches that went straight into the trash), I finally nailed it. This recipe represents everything Cuba Queen is about: taking classic comfort food and injecting it with a serious dose of flavor and a whole lot of love. I’m bursting to share it with you – let’s get cooking!
INGREDIENTS You Need for This:
This Butternut Squash Mac and Cheese ingredient list is SHORT but mighty!
- 1 medium butternut squash (about 2 pounds): Peeled, seeded, and cubed. Don’t be shy about using pre-cut squash to save time – I do it all the time!
- 1 tablespoon olive oil: For roasting the squash to golden-brown perfection.
- 1 teaspoon salt: Because everything needs a little salt, and this Butternut Squash Mac and Cheese is no exception.
- 1/2 teaspoon black pepper: Freshly ground, for a little kick.
- 1 pound pasta: Cavatappi, shells, or elbow macaroni – whatever shape makes you happy. I’m a sucker for cavatappi because it holds the sauce like a champ!
- 4 tablespoons butter: Unsalted, because we’re controlling the salt levels here, flavor adventurer.
- 1/4 cup all-purpose flour: This helps thicken our creamy sauce.
- 3 cups milk: Whole milk is my go-to for richness, but you can use 2% if you’re feeling virtuous.
- 1/2 teaspoon nutmeg: A pinch of nutmeg adds a warm, cozy note that complements the butternut squash beautifully.
- 4 cups shredded cheddar cheese: Sharp cheddar gives the best flavor, but feel free to mix it up with other cheeses you love!
- 1/2 cup grated Parmesan cheese: For that salty, nutty finish.
- Optional: Breadcrumbs: For a crispy topping!
You’ll find the best ingredients for this Butternut Squash Mac and Cheese at your local farmer’s market or that fancy cheese shop you’ve been meaning to check out. Splurge on good quality cheese for this one – trust me, it makes ALL the difference! The secret to epic Butternut Squash Mac and Cheese is using freshly grated cheese instead of the pre-shredded kind. Pre-shredded cheese contains cellulose, which can prevent it from melting smoothly.
This creamy and delicious Butternut Squash Mac and Cheese reminds me of my Brown Sugar Roasted Butternut Squash. It is perfect as a side for this recipe. If this sounds as exciting as it does to me, visit https://cubaqueen.com/brown-sugar-roasted-butternut-squash for more bold flavor adventures!
STEP-BY-STEP INSTRUCTIONS:
Alright, let’s get down to business! Don’t stress – your Butternut Squash Mac and Cheese is going to be incredible.
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, or until it’s tender and slightly caramelized. This is where the magic starts, flavor adventurer! Your Butternut Squash Mac and Cheese relies on this step.
- Cook the Pasta: While the squash is roasting, cook the pasta according to package directions. Drain it and set it aside. Pro tip for Butternut Squash Mac and Cheese perfection: cook the pasta al dente. It will continue to cook in the sauce, so you don’t want it to get mushy.
- Make the Butternut Squash Puree: Once the squash is roasted, let it cool slightly. Then, transfer it to a blender or food processor and puree until smooth. You can add a splash of water or broth if needed to help it blend.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken our sauce. Don’t let it burn! Slowly whisk in the milk, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly. This step is essential in producing quality Butternut Squash Mac and Cheese.
- Add the Flavor: Stir in the nutmeg and the butternut squash puree. Season with salt and pepper to taste. This is where your Butternut Squash Mac and Cheese transforms into pure magic.
- Melt the Cheese: Reduce the heat to low and gradually add the cheddar cheese and Parmesan cheese, stirring until melted and smooth. Be patient! The cheese needs time to melt properly for the best, creamiest sauce for your Butternut Squash Mac and Cheese.
- Combine Everything: Add the cooked pasta to the cheese sauce and toss to coat. Make sure every noodle is covered in that glorious sauce! At this point, I sometimes like to sneak a little taste (or two!). This Butternut Squash Mac and Cheese is best when the noodles are fully saturated in the sauce.
- Bake (Optional): If you want a crispy topping, transfer the Butternut Squash Mac and Cheese to a baking dish. Sprinkle with breadcrumbs and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the breadcrumbs are golden brown. While your Butternut Squash Mac and Cheese is working its magic, grab your camera – this is Instagram gold!
- Serve and Devour: Let it cool slightly before serving. Get ready for some serious flavor explosions! This Butternut Squash Mac and Cheese is a perfect vegetarian mac and cheese for any occasion!
Here’s where most people mess up their Butternut Squash Mac and Cheese – they rush the cheese sauce! Low and slow is the key to a smooth, creamy sauce that coats every noodle perfectly. In my kitchen, this Butternut Squash Mac and Cheese takes exactly 45 minutes from start to finish (including roasting the squash). Your Butternut Squash Mac and Cheese should look creamy, smell incredible, and feel like a warm hug from the inside out!
If you’re feeling adventurous, check out this Healthier Butternut Squash Mac and Cheese recipe from Abra’s Kitchen.
PRESENTATION:
Presentation is everything, mi corazón! How you serve this Butternut Squash Mac and Cheese can make all the difference.
For a casual weeknight dinner, serve this Butternut Squash Mac and Cheese in a big bowl, family-style. Garnish with a sprinkle of Parmesan cheese and a few fresh herbs, like thyme or sage. People absolutely lose their minds when I serve this Butternut Squash Mac and Cheese at potlucks.
For a more elegant presentation, try individual ramekins. Bake them with the breadcrumb topping for a sophisticated twist. Pair it with a simple salad and a glass of crisp white wine. This cheesy Butternut Squash Mac and Cheese absolutely slays at dinner parties!
This Butternut Squash Mac and Cheese is the perfect vegetarian mac and cheese for Thanksgiving, Friendsgiving, or any fall gathering. Its warm, comforting flavors are the perfect complement to roasted turkey and other holiday staples. If you have leftovers (which is rare!), transform them into Butternut Squash Mac and Cheese fritters or use them as a filling for grilled cheese sandwiches.
For a seasonal variation, try adding roasted Brussels sprouts or crispy bacon to your Butternut Squash Mac and Cheese. The possibilities are endless! This Butternut Squash Mac and Cheese is a Blank slate ready for your signature!
This fall mac and cheese is reminiscent of my Butternut Squash Soup. For another taste of the tropics check out https://cubaqueen.com/butternut-squash-soup
FAQs:
I know you’ve got questions, flavor adventurer! Here are some common ones I get about my Butternut Squash Mac and Cheese:
Q: Can I make this Butternut Squash Mac and Cheese spicier?
A: Absolutely! Add a pinch of cayenne pepper to the cheese sauce or use pepper jack cheese for a fiery kick. I’ve even experimented with adding a dash of hot sauce to my Butternut Squash Mac and Cheese with amazing results!
Q: What if I don’t have butternut squash? Can I substitute something else?
A: You can use pumpkin or sweet potato as a substitute, but the flavor will be slightly different. I prefer the subtle sweetness of butternut squash in this Butternut Squash Mac and Cheese, but feel free to experiment!
Q: How do I know when my Butternut Squash Mac and Cheese is perfectly done?
A: The sauce should be thick and creamy, and the cheese should be fully melted and smooth. If you’re baking it with breadcrumbs, the topping should be golden brown and crispy. The noodles should be fully saturated in the sauce to have optimal flavor for this Butternut Squash Mac and Cheese.
Q: Can I make this Butternut Squash Mac and Cheese ahead of time?
A: Yes! You can assemble the Butternut Squash Mac and Cheese and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through. I’ve even frozen leftover Butternut Squash Mac and Cheese and it reheats surprisingly well!
Q: Can I use different cheeses in this Butternut Squash Mac and Cheese?
A: Of course! Feel free to mix and match your favorite cheeses. Gruyere, fontina, and white cheddar are all delicious options. I’ve even tried adding a little goat cheese for a tangy twist to my Butternut Squash Mac and Cheese!
Q: Is this Butternut Squash Mac and Cheese really healthy?
A: Well, it’s still mac and cheese, so let’s not get carried away. But the butternut squash adds fiber and vitamins, making it a slightly healthier option than traditional mac and cheese. This Butternut Squash Mac and Cheese is a balanced indulgence!
Q: What kind of pasta is best for this Butternut Squash Mac and Cheese?
A: I love using cavatappi or shells because they hold the sauce so well, but any short pasta shape will work. Elbow macaroni is a classic choice for good reason! The more surface area, the better for this Butternut Squash Mac and Cheese
Love and Lemons has another great Butternut Squash Mac and Cheese recipe – take a look here:
CONCLUSION:
This Butternut Squash Mac and Cheese represents everything Cuba Queen stands for: bold flavor, comforting food, and a whole lot of fun in the kitchen!
My Butternut Squash Mac and Cheese Power Tips:
- Roast the squash until it’s slightly caramelized for the best flavor.
- Use freshly grated cheese for a smooth, creamy sauce.
- Don’t be afraid to experiment with different cheeses and spices!
Some of my favorite variations on this Butternut Squash Mac and Cheese include adding roasted Brussels sprouts, crispy bacon, or a sprinkle of toasted breadcrumbs. I’ve even made a version with chorizo and a little bit of chili powder for a spicy kick that gets the biggest reactions!
I’m confident that you, mi corazón, can make this Butternut Squash Mac and Cheese your signature dish! It’s the perfect way to impress your friends and family with your culinary prowess. Go ahead, get in the kitchen and start creating some Butternut Squash Mac and Cheese memories! Don’t forget to share your results with me – I can’t wait to see what flavor adventures you come up with! Now, get cooking and remember to savor every bite! 🔥🌮✨ Let me know if you liked my healthy mac and cheese recipe!
Butternut Squash Mac and Cheese
This creamy and comforting Butternut Squash Mac and Cheese is a delicious twist on a classic favorite. The sweetness of the squash perfectly complements the cheesy sauce, making it a perfect fall meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Optional: Breadcrumbs for topping
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While squash is roasting, cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in nutmeg and garlic powder. Gradually add cheddar cheese and Parmesan cheese, stirring until melted and smooth.
- Stir in roasted butternut squash and cooked macaroni. Mix well to combine.
- Pour mac and cheese into a greased 9×13 inch baking dish.
- Optional: Sprinkle with breadcrumbs.
- Bake for 15-20 minutes, or until golden brown and bubbly.
- Let stand for a few minutes before serving.
Notes
For extra flavor, add a pinch of red pepper flakes to the cheese sauce. Serve with a side salad for a complete meal.