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Pioneer Woman Butternut Squash Mac and Cheese - recipe card

Pioneer Woman Butternut Squash Mac and Cheese

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 70
  • Yield: 4 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

A rich and creamy baked mac and cheese that folds velvety roasted butternut squash purée into a three-cheese béchamel sauce. The squash adds natural sweetness, a golden-orange hue, and a silky texture that complements the sharp cheddar, Gruyère, and Parmesan. Topped with a buttery breadcrumb crust that turns deeply golden and crisp, this dish is pure comfort food with a seasonal twist.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lb / 900 g), peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided, plus more for pasta water
  • 1/2 tsp freshly ground black pepper, divided
  • 8 oz elbow macaroni, uncooked
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 4 oz sharp cheddar cheese, freshly grated
  • 4 oz Gruyère cheese, freshly grated
  • 1 oz Parmesan cheese, finely grated, divided
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh sage leaves, finely chopped
  • 1/2 tsp kosher salt, for breadcrumb topping

Instructions

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until every cube is evenly coated. Spread the squash in a single even layer on the prepared baking sheet, making sure the cubes are not touching or overlapping, which allows them to roast rather than steam.
  2. Roast the squash on the center rack for 25 to 30 minutes, flipping the cubes halfway through with a spatula. The squash is done when the edges are lightly caramelized and a paring knife slides through the thickest cube with no resistance. Remove from the oven and let cool for 5 minutes, then transfer the roasted squash to a blender or food processor and purée until completely smooth and glossy, scraping down the sides as needed. You should have about 1 1/2 cups of purée.
  3. Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×9-inch baking dish or 2-quart casserole dish with butter or nonstick spray. Bring a large pot of water to a rolling boil over high heat and season generously with kosher salt until it tastes like the sea. Add the elbow macaroni and cook for 2 minutes less than the package directions indicate for al dente, because the pasta will continue cooking in the oven. Drain the pasta, rinse briefly with cold water to stop the cooking, and set aside.
  4. While the pasta drains, prepare the béchamel sauce. In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it foams and the foaming just begins to subside, about 1 minute. Whisk in the all-purpose flour and cook the roux, whisking constantly, for 2 minutes until it smells nutty and turns a very light golden blonde. Do not let the roux brown deeply or the sauce will lose its creamy character.
  5. Gradually pour the warmed whole milk into the roux in a slow, steady stream while whisking vigorously to prevent lumps from forming. Once all the milk is incorporated, add the heavy cream and continue whisking until the mixture comes to a gentle simmer and visibly thickens enough to coat the back of a wooden spoon, about 5 to 7 minutes. Draw a finger through the sauce on the spoon; if the line holds its shape, the sauce is thick enough.
  6. Reduce the heat to low and whisk in the butternut squash purée, nutmeg, smoked paprika, garlic powder, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Continue whisking until the sauce is smooth, homogeneous, and a warm golden-orange color with no streaks, about 1 to 2 minutes. Taste the sauce and adjust salt if needed, remembering the cheeses will add saltiness.
  7. Remove the saucepan from the heat and add the sharp cheddar, Gruyère, and 3/4 ounce of the Parmesan in three additions, whisking gently after each addition until each batch is fully melted before adding the next. The residual heat is enough to melt the cheese without making it grainy. Once the sauce is glossy and smooth, fold in the cooked elbow macaroni with a silicone spatula, stirring until every noodle is thoroughly coated with the sauce.
  8. Pour the mac and cheese mixture into the prepared baking dish and spread it into an even layer, tapping the dish lightly on the counter to release any air pockets. In a small bowl, combine the panko breadcrumbs, chopped fresh sage, remaining 1/4 ounce of Parmesan, remaining 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Mix with your fingertips until the breadcrumbs are evenly moistened and the mixture resembles wet sand.
  9. Sprinkle the breadcrumb topping evenly over the mac and cheese, covering the surface completely but not packing it down. Place the baking dish on a baking sheet to catch any drips and bake on the center rack for 20 to 25 minutes, until the sauce is bubbling vigorously around the edges and the breadcrumb topping is deeply golden brown and crisp.
  10. Remove the dish from the oven and let it rest at room temperature for 10 minutes before serving. This resting period allows the sauce to set slightly so each portion holds its shape when scooped. Serve hot, garnished with additional chopped fresh sage if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools. Freezing: Freeze baked mac and cheese in a tightly sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheating: Reheat individual portions in the microwave at 70% power in 1-minute intervals, stirring between. For the best texture, reheat in a 350°F (177°C) oven covered with foil for 15 to 20 minutes until hot throughout, then uncover for the last 5 minutes to re-crisp the breadcrumb topping. To refresh leftovers, add a splash of whole milk and stir before reheating to restore creaminess.

Nutrition

  • Calories: 680
  • Sugar: 11g
  • Sodium: 780mg
  • Unsaturated Fat: 17g
  • Carbohydrates: 70g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 85mg

Keywords: butternut squash mac and cheese, pioneer woman mac and cheese, baked mac and cheese, squash mac and cheese, fall comfort food, three cheese pasta, creamy mac and cheese, roasted butternut squash pasta, weeknight dinner, vegetarian pasta bake

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Find it online: https://bellesbestbites.com/pioneer-woman-butternut-squash-mac-and-cheese-recipe/