Description
This creamy Butternut Squash Mac and Cheese blends the natural sweetness of roasted butternut squash with a rich, cheesy sauce made from cheddar, smoked gouda, and Parmesan. Perfectly cooked mezzi rigatoni pasta is combined in a velvety roux-based cheese sauce, with an option to finish it baked with a buttery panko Parmesan crust for an irresistible texture contrast. This comforting dish is a delicious twist on classic mac and cheese, ideal for cozy dinners or special occasions.
Ingredients
Scale
Main Ingredients
- â…” cup cooked, mashed butternut squash
- ½ pound mezzi rigatoni or small shaped pasta
- 1 ¼ cup shredded cheddar cheese
- ¾ cup shredded smoked gouda cheese
- ½ cup shredded Parmesan cheese
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- â…› teaspoon ground pepper
- ¼ teaspoon Tabasco sauce
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Butternut Squash: Preheat your oven to 400°F (200°C). If using raw squash, peel, deseed, and dice it into cubes. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Let it cool slightly before mashing or blending until smooth. Measure out ⅔ cup of the mashed squash and set aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add ½ pound mezzi rigatoni or a similar small pasta shape and cook until al dente, about 6-8 minutes. Drain the pasta thoroughly and do not rinse, to preserve starches for sauce adherence.
- Make Roux: In a large, heavy-bottomed pot, melt ¼ cup unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and continue whisking for 2-3 minutes until the mixture turns lightly golden, forming a roux which will thicken the sauce.
- Create Cheese Sauce: Gradually whisk in 2 cups of warm milk until the mixture is smooth. Continue cooking and whisking over medium heat for 5-7 minutes until the sauce thickens. Lower the heat to low, then stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce for a subtle kick.
- Add Cheeses & Squash: Remove the pot from heat. Slowly add 1 ¼ cup shredded cheddar, ¾ cup shredded smoked gouda, and ½ cup shredded Parmesan cheese in batches, stirring continuously until all cheese is fully melted and the sauce is smooth. Then fold in the ⅔ cup mashed butternut squash, blending it evenly into the cheese sauce.
- Combine & Serve: Add the drained pasta to the cheese and squash sauce. Gently fold until all the pasta is coated in the creamy sauce. Serve immediately while warm for best flavor and texture.
- Optional Baking: For a baked variation, preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9×13 inch baking dish. In a bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the top. Bake in the oven for 20-25 minutes until the topping is golden brown and bubbly. Let rest 5-10 minutes before serving to set.
Notes
- Roasting the butternut squash ahead of time enhances its natural sweetness and adds depth to the mac and cheese.
- Do not rinse pasta after cooking to help the sauce stick better to the noodles.
- The Tabasco sauce adds a gentle heat and complexity; adjust or omit to suit your taste.
- The optional breadcrumb topping adds a crunchy texture but can be skipped for a creamier dish.
- Use warm milk when adding to the roux to prevent lumps in your cheese sauce.
- For a vegetarian option, ensure the cheeses used contain vegetarian rennet.
