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Butternut Squash Mac and Cheese

Steam rises off the pasta pot, squash roasts sweet in the oven, and dinner comes together golden, cheesy, and ready before the table is set.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

Squash and pasta
  • 1 medium butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes; about 4 1/2 cups cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine salt plus more for the pasta water
  • 1/4 teaspoon black pepper
  • 12 ounces short pasta elbow macaroni, shells, or cavatappi
Cheese sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar cheese about 8 ounces, freshly shredded if possible
  • Salt and black pepper to taste
Optional topping
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Method
 

  1. Roast the squash. Peel, seed, and cube the squash (about 15 minutes). Heat the oven to 400°F. Toss the cubed squash with the olive oil, salt, and pepper, and spread it in a single layer on a parchment-lined baking sheet. Roast for about 30 minutes, flipping once halfway through, until the cubes are fork-tender and browned at the edges.
  2. Boil the pasta. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta for 8 to 10 minutes, until just shy of al dente, then drain, reserving 1/2 cup of the pasta water.
  3. Purée the squash. Transfer the roasted squash to a blender or food processor with 1/2 cup of the warmed milk and blend until completely smooth. If the purée is too thick to blend, add milk a splash at a time.
  4. Make the roux. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it smells nutty and turns lightly golden.
  5. Build the sauce. Whisk in the remaining warmed milk a little at a time until smooth, then stir in the dry mustard and nutmeg. Simmer gently for about 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
  6. Add the cheese and squash. Take the pan off the heat and stir in the squash purée, then add the shredded cheddar a handful at a time (about 5 minutes), stirring until each addition melts before adding the next. Season with salt and pepper to taste. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
  7. Combine. Fold the drained pasta into the sauce until every piece is coated. This makes 6 servings. Serve immediately, or continue to the optional bake.
  8. Optional bake. Heat the oven to 400°F. Transfer the mac and cheese to a buttered baking dish, top with the extra cheddar, and toss the panko with the olive oil and scatter it over the top. Bake for 15 minutes, until bubbling and golden. Let it rest for 5 minutes before serving.