Butternut Squash Mac and Cheese with Rosemary Crumb
If you're looking for a cozy twist on a classic dish, this creamy butternut squash mac and cheese is just the ticket. The addition of sweet butternut squash not only adds a beautiful color but also a rich, velvety texture that will leave you wanting more. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing.
Ingredients
- 8 ounces elbow macaroni
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Squash: Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
- Cook the Pasta: While the squash is roasting, cook the elbow macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, combine roasted squash, milk, garlic powder, salt, and pepper. Use an immersion blender to blend until smooth. Stir in the cheddar and Parmesan cheese until melted and creamy.
- Combine: In a large bowl, combine the cooked macaroni with the cheese sauce, mixing well.
- Prepare the Crumb Topping: In a small bowl, mix breadcrumbs with melted butter and chopped rosemary until evenly coated.
- Assemble and Bake: Transfer the mac and cheese to a baking dish, top with the rosemary crumb mixture, and bake for 20-25 minutes, or until golden and bubbly.
- Serve: Allow to cool slightly before serving. Enjoy your creamy butternut squash mac and cheese with a crunchy topping!
Cook’s tips
- Make sure the squash is fully tender before blending to ensure a smooth sauce.
- Don't overcook the pasta; it will continue to cook in the oven.
- Use freshly grated cheese for better melting.
- For extra crunch, toast the breadcrumbs before adding.
- Let the dish rest for 5 minutes before serving for easier slicing.
Substitutions
- Use gluten-free pasta if needed.
- Swap cheddar for Gruyère or fontina for a different flavor.
- Use panko breadcrumbs for a lighter, crisper topping.
- Replace rosemary with thyme or sage.
- Use vegetable broth instead of milk for a lighter sauce.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals.
Frequently asked questions
Can I use frozen butternut squash?
Yes, thaw and drain excess moisture before roasting.
Can I make this ahead of time?
Yes, assemble without the topping, cover, and refrigerate. Add the topping and bake when ready.
Can I freeze this dish?
Yes, freeze after baking. Thaw in the fridge and reheat in the oven.
Can I use a different pasta shape?
Absolutely, any short pasta like penne or shells works well.
