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Fall Butternut Squash Mac and Cheese Recipe

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4.1 from 12 reviews

This Fall Butternut Squash Mac and Cheese combines creamy, velvety butternut squash sauce with classic cheddar cheese and elbow macaroni for a comforting, seasonal twist on traditional mac and cheese. The dish is subtly spiced with mustard powder and cayenne for warmth and depth, making it perfect for cozy autumn meals.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 1 pound elbow macaroni

Sauce and Vegetables

  • 2 tablespoons butter
  • 1 small onion, diced
  • 3-4 cups butternut squash, peeled and cubed
  • 1 garlic clove, minced
  • ½ teaspoon salt, plus more for salting pasta
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder
  • ⅛ teaspoon cayenne pepper
  • 2 cups low sodium vegetable broth
  • 1 cup milk
  • 2 cups shredded cheddar cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
  2. Sauté Onions: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for about 5 minutes until softened and translucent, creating a fragrant base for the sauce.
  3. Cook Butternut Squash Mixture: Add the peeled and cubed butternut squash, minced garlic, salt, black pepper, mustard powder, and cayenne pepper to the skillet. Stir and cook for an additional 5 minutes until the spices are fragrant and the squash begins to soften.
  4. Simmer with Broth: Pour in the low sodium vegetable broth and increase the heat to bring the mixture to a boil. Let it cook for about 10 minutes, or until the butternut squash is fork-tender and very soft.
  5. Blend the Sauce: Using a hand immersion blender, blend the squash mixture directly in the skillet until it becomes smooth and creamy. Then whisk in the milk thoroughly to create a silky cheese sauce base.
  6. Combine Pasta and Cheese: Fold the cooked pasta into the blended butternut squash sauce. Add the shredded cheddar cheese and stir gently until the cheese melts smoothly into the sauce, fully coating the macaroni.

Notes

  • You can substitute the butternut squash with pumpkin or sweet potato for a similar flavor profile.
  • Use low-fat milk or a dairy-free alternative to reduce fat content or for lactose intolerance.
  • Add a pinch of nutmeg or smoked paprika for additional warmth and complexity.
  • For a spicier dish, increase the cayenne pepper slightly, but balance to taste.
  • Ensure the pasta is not overcooked to maintain a perfect al dente texture in the final dish.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/fall-butternut-squash-mac-and-cheese-recipe/