Description
A creamy and healthy comfort dish that combines classic macaroni and cheese with the natural sweetness of roasted butternut squash.
Ingredients
Scale
- ⅔ 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
- ⅛ teaspoon ground pepper
- ¼ teaspoon Tabasco sauce
- 1 cup panko breadcrumbs (for optional topping)
- 2 tablespoons melted butter (for optional topping)
- ¼ cup grated Parmesan cheese (for optional topping)
Instructions
- Preheat oven to 400°F (200°C). Peel, deseed, and dice raw squash if not already prepared. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Let cool slightly, then mash or blend until smooth. Measure ⅔ cup of the mashed squash and set aside.
- Bring a large pot of salted water to a rolling boil. Add ½ pound mezzi rigatoni or similar small pasta and cook until al dente, about 6-8 minutes. Drain thoroughly; do not rinse.
- In a large, heavy-bottomed pot, melt ¼ cup unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour for 2-3 minutes to form a light, golden roux.
- Gradually whisk in 2 cups warm milk until smooth. Continue whisking over medium heat until thickened, about 5-7 minutes. Reduce heat to low. Stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce.
- Remove pot from heat. Add 1 ¼ cup shredded cheddar, ¾ cup shredded smoked gouda, and ½ cup shredded Parmesan cheese in batches, stirring until fully melted and smooth. Stir in the ⅔ cup mashed butternut squash until well combined.
- Add the drained, cooked pasta to the cheese sauce. Gently fold until every noodle is coated. Serve warm.
- For a baked version, preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13 inch baking dish. Combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup Parmesan cheese; sprinkle evenly over the top. Bake for 20-25 minutes until bubbly and golden. Let rest 5-10 minutes before serving.
Notes
- For the best flavor, use freshly grated cheese.
- Ensure pasta is cooked al dente as it will continue to cook in the sauce.
- The optional topping adds a nice crunch but is not essential.
- Prep Time: 25 Minutes
- Cook Time: 18 Minutes
- Category: Main Course
- Method: Baked or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-650 kcal (varies based on exact ingredients and portion size)
- Sugar: Approx. 8-12g
- Sodium: Approx. 800-1200mg
- Fat: Approx. 30-40g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 5-8g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 70-90mg
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