Gourmet Butternut Squash Macaroni Cheese
Elevate your comfort food game with this decadent Gourmet Butternut Squash Macaroni Cheese, a creamy and flavorful twist on the classic dish. Featuring velvety roasted butternut squash, a blend of rich cheddar, gruyere, and parmesan cheeses, and a hint of garlic and onion seasoning, this recipe delivers a luxurious, autumn-inspired flavor profile. The smooth butternut squash puree adds natural sweetness and a creamy texture, perfectly complementing the al dente elbow macaroni. Topped with a golden, crisp layer of panko breadcrumbs and fresh parsley, this baked mac and cheese offers a delightful crunch in every bite. Ready in just over an hour and perfect for family dinners or special occasions, this hearty dish is an irresistible balance of comfort and elegance. Perfect keywords: butternut squash macaroni cheese, gourmet mac and cheese, baked mac and cheese recipe, autumn comfort food.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 400 grams dried elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup gruyere cheese, grated
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove seeds, and cut it into 1-inch cubes. Place the cubed squash on the prepared baking sheet, drizzle with olive oil, and sprinkle with 1 teaspoon of salt and 0.5 teaspoons of ground black pepper. Toss to coat evenly.
Roast the squash in the oven for 20–25 minutes, or until tender and lightly caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a blender or food processor, puree the roasted butternut squash until smooth. Set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3–5 minutes, or until the mixture thickens slightly.
Stir in the butternut squash puree, cheddar cheese, gruyere cheese, and parmesan cheese. Add garlic powder, onion powder, and the remaining 0.5 teaspoons of salt and black pepper, stirring until smooth and the cheese is fully melted.
Add the cooked macaroni to the sauce, stirring well to coat the pasta evenly in the cheese sauce.
Preheat your oven broiler to high. Transfer the macaroni and cheese to a large, broiler-safe baking dish.
In a small bowl, mix the panko breadcrumbs with the chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Place the dish under the broiler for 2–3 minutes, or until the breadcrumbs are golden brown and crispy. Watch closely to avoid burning.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 7144 mg | 311% | |
| Total Carbohydrate | 477.0 g | 173% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 63.6 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 4503 mg | 346% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4433 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
