⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 2 tablespoons Olive oil
• To taste Salt and pepper
• 4 tablespoons Butter
• 1/4 cup All-purpose flour
• 3 cups Milk
• 1 1/2 cups, shredded Sharp cheddar cheese
• 1/2 cup, shredded Gruyere cheese
• 8 ounces Cooked pasta (elbow macaroni or cavatappi)
• 1/4 cup, optional Breadcrumbs

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly roasted butternut squash flavor; don't skip this step!
2. Halve the butternut squash lengthwise and scoop out the seeds and stringy bits. Trust me, this step is worth it; you'll get a smoother purée later.
3. Drizzle the squash halves generously with olive oil, sprinkle with salt and pepper, and then roast them cut-side down on a large baking sheet for about 45-60 minutes, or until easily pierced with a fork. The goal is tender, caramelized squash.
4. While the squash is roasting, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Don't rush this; let it melt completely to avoid burning.
5. Once the butter's melted, whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until it's smooth and slightly thickened. This is where patience pays off – no lumps allowed!
6. Gradually whisk in the milk, making sure to whisk constantly to prevent lumps. Keep whisking until the sauce thickens slightly and is smooth as silk. Add a pinch of nutmeg if you like; it adds a warm, sophisticated flavor.
7. Stir in the cheeses, one at a time, until completely melted and smooth. I like to start with the sharp cheddar for extra zing. Taste test as you go, adding more salt and pepper as needed.
8. Once the squash is tender, let it cool slightly, then scoop out the flesh into a large mixing bowl. Use a potato masher or fork to mash it until smooth or leave it slightly chunky, depending on your preference.
9. Stir the mashed butternut squash into the cheese sauce. The rich, creamy cheese sauce will blend beautifully with the sweetness of the roasted squash.
10. Cook the pasta according to package directions. It's super important to cook it al dente; we don't want mushy pasta!
11. Drain the pasta and add it to the butternut squash and cheese sauce mixture. Gently stir to coat the pasta evenly.
12. Pour the mac and cheese into a greased 9x13 inch baking dish. Make sure you've greased it well, or else you might end up with a cheese-encrusted baking dish - I’ve learned that lesson the hard way!
13. Sprinkle the top with breadcrumbs (optional, but highly recommended) and bake for 20-25 minutes, or until bubbly, golden brown, and heated through. It's a good time to admire your handiwork!
14. Let it rest for a few minutes before serving. This helps the mac and cheese set slightly, making it easier to serve and preventing a messy experience!

📝 Notes

• For extra flavor, add a pinch of nutmeg to the cheese sauce.
• If you like a bit of heat, add a pinch of red pepper flakes to the cheese sauce.
• Don’t overcook the pasta; you want it perfectly al dente!