Butternut Squash Macaroni & Cheese
Creamy Butternut Squash Mac 'n' Cheese is made with roasted butternut squash and sharp white cheddar for a cozy, flavorful twist on classic mac. This easy recipe can be made gluten-free and is delightful to serve as a fall main dish or a Thanksgiving side.
Servings: 8
Ingredients
For roasted butternut squash
- 16 ounces butternut squash cubed, about 2 cups
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the mac 'n' cheese
- 12 ounces elbow macaroni gluten-free or regular
- 2 tablespoons butter or ghee
- 1 medium onion diced
- 1 shallot diced
- 3 cloves garlic minced
- 2 tablespoons flour all-purpose or gluten-free
- 1 tablespoon dried mustard
- 1½ teaspoons dried sage
- 2 cups dairy-free milk almond or cashew work well
- ½ cup vegetable stock
- 8 ounces sharp white cheddar shredded
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
For roasted butternut squash
- Preheat oven to 400 degrees F.
- Toss cubed butternut squash with olive oil, salt and pepper. Transfer to parchment-lined baking sheet.
- Roasted for about 35 to 40 minutes, flipping halfway through. Set aside.
For the mac 'n' cheese
- Reduce oven to 375 degrees F. Cook macaroni according to package directions, drain and set aside.
- In a large pot, cook macaroni according to package directions. Drain and set aside.
- While macaroni is cooking, add roasted squash and ½ cup vegetable stock to a blender. Blend until smooth.
- In the same large pot used to cook the macaroni, melt 2 tablespoons butter or ghee over medium-high heat. Once melted, add diced onion and shallot. Cook for about 5 to 7 minutes, until onion is translucent.
- Add garlic and cook for 1 to 2 minutes. Reduce heat to medium and add in 2 tablespoons flour and 1 tablespoon dried mustard. Stir continuously for about 3 minutes, careful not to burn.
- Reduce heat to low. Add in 2 cups alternative milk. Stir continuously until the consistency of gravy is reached. Season with dried sage, ½ teaspoon salt and ¼ teaspoon black pepper.
- Remove from heat and stir in butternut squash puree and about ⅔ of the shredded cheese, reserving the rest.
- Return cooked pasta to the pan and stir until well combined. Taste and adjust seasoning, as needed.
- Pour into a 2-quart baking dish and sprinkle remaining shredded white cheddar on top. Bake for about 25 minutes, or until cheese is melted and bubbly.
- Serve.
Notes
If you prefer, you can roast a whole butternut squash and measure out the 2 cups of squash for the puree. To roast a whole squash:
- Preheat oven to 400 degrees F.
- Cut squash in half lengthwise. Scoop out the seeds and score the cut-side of the squash.
- Brush the cut-side with olive oil and season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet.
- Bake on the middle rack for 45 to 55 minutes, until squash is easily pierced with a fork.