Description
This comforting Butternut Squash Mac and Cheese combines creamy, cheesy sauce with the subtle sweetness of roasted butternut squash and tender mezzi rigatoni pasta. Rich cheddar, smoked gouda, and Parmesan create a luscious cheese sauce enhanced with a touch of nutmeg and Tabasco for depth. Optionally baked with a crunchy panko topping, this dish brings a delicious twist to a classic favorite, perfect for cozy dinners or special occasions.
Ingredients
Scale
Pasta and Squash
- ⅔ cup cooked, mashed butternut squash
- ½ pound mezzi rigatoni or small shaped pasta
Cheese Sauce
- 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
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Butternut Squash: Preheat your oven to 400°F (200°C). If you’re starting with raw squash, peel, deseed, and dice it. Toss the pieces with olive oil, a pinch of salt, and pepper, then roast for 25-30 minutes until tender. Once cooked, let it cool slightly, then mash or blend until smooth. Measure out ⅔ cup and set aside for the cheese sauce.
- Cook Pasta: 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, approximately 6-8 minutes. Drain well but do not rinse, as you want the pasta to hold the sauce properly.
- Make Roux: In a large, heavy-bottomed pot over medium heat, melt ¼ cup of unsalted butter. Whisk in ¼ cup all-purpose flour continuously for 2-3 minutes until the mixture turns light golden and bubbly, forming a smooth roux that will thicken your sauce.
- Create Cheese Sauce: Gradually whisk in 2 cups of warm milk to the roux, stirring constantly to ensure a smooth texture. Continue cooking over medium heat while whisking until the sauce thickens, about 5-7 minutes. Reduce heat to low, then stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce to enhance the flavor.
- Add Cheeses & Squash: Remove the pot from heat. Slowly add the shredded cheeses — 1 ¼ cup cheddar, ¾ cup smoked gouda, and ½ cup Parmesan — in batches, stirring after each addition until fully melted and the sauce is smooth. Then, fold in the ⅔ cup mashed butternut squash until evenly combined, adding a subtle sweetness and creaminess.
- Combine & Serve: Add the drained pasta to the cheese sauce and gently fold to coat all the pasta thoroughly with the rich sauce. Serve warm immediately for best flavor and texture.
- Optional Baking: For a crispy baked mac and cheese, preheat your oven to 375°F (190°C). Transfer the mac and cheese into a greased 9×13 inch baking dish. In a bowl, mix 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan. Sprinkle this mixture evenly over the top. Bake for 20-25 minutes until the topping is golden and bubbly. Let it rest for 5-10 minutes before serving to set.
Notes
- Roasting the butternut squash brings out its natural sweetness, which balances the rich cheese sauce beautifully.
- Using warmed milk helps the sauce thicken more evenly without lumps.
- Do not rinse cooked pasta to retain surface starch, helping the sauce cling better.
- Adjust the amount of Tabasco sauce to your taste preference for spice.
- The optional breadcrumb topping adds a delightful crunch but can be omitted for a quicker stovetop version.
- Leftovers refrigerate well for up to 3 days; reheat gently with a splash of milk to restore creaminess.
