Description
This creamy Butternut Squash Mac and Cheese blends rich cheddar, smoked gouda, and Parmesan cheeses with smooth roasted butternut squash for a comforting twist on a classic favorite. The pasta is cooked al dente and mixed into a velvety cheese sauce enriched with subtle spices and a hint of Tabasco. For an optional finishing touch, a crispy baked panko and Parmesan crumb topping adds texture and golden color, making this dish perfect for cozy family dinners or special occasions.
Ingredients
Scale
Pasta and Squash
- â…” cup cooked, mashed butternut squash
- ½ pound mezzi rigatoni or small shaped pasta
Cheese Sauce
- 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 the oven to 400°F (200°C). If starting with a raw butternut squash, peel, deseed, and dice it. Toss the pieces with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Allow to cool slightly before mashing or blending until smooth. Measure out ⅔ cup of the mashed squash and set it aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add ½ pound of mezzi rigatoni or a similar small-shaped pasta and cook until al dente, approximately 6-8 minutes. Drain the pasta thoroughly without rinsing and set aside.
- Make Roux: In a large, heavy-bottomed pot, melt ¼ cup of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 2-3 minutes until the mixture is light golden and slightly bubbly, forming a roux.
- Create Cheese Sauce: Gradually whisk in 2 cups of warm milk into the roux until smooth. Continue whisking over medium heat for 5-7 minutes until the sauce thickens. Reduce heat to low and stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce to season.
- Add Cheeses & Squash: Remove the pot from heat. Add the shredded cheeses—1 ¼ cup cheddar, ¾ cup smoked gouda, and ½ cup Parmesan—in batches, stirring until fully melted and smooth. Then stir in the ⅔ cup of mashed butternut squash until evenly combined.
- Combine & Serve: Add the cooked pasta to the cheese sauce and gently fold until every piece is coated evenly. Serve the mac and cheese warm for a creamy, comforting dish.
- Optional Baking: For a baked variation, preheat the oven to 375°F (190°C). Transfer the prepared mac and cheese into a greased 9×13 inch baking dish. In a small bowl, mix together 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the top. Bake for 20-25 minutes until the topping is golden brown and the dish is bubbly. Let it rest for 5-10 minutes before serving.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the cheese sauce.
- Do not rinse the pasta after draining to help the sauce adhere better.
- The Tabasco sauce adds a subtle heat and enhances the overall flavor but can be omitted for a milder dish.
- The breadcrumb topping is optional but adds a delightful crunch and texture contrast.
- You can substitute pasta shapes but smaller varieties such as mezzi rigatoni or penne work best to hold the sauce.
- Use full-fat milk for a creamier sauce; skim milk may make it less rich.
