Description
Baked Butternut Mac and Cheese with a crispy crust. Experience creamy pasta, sweet butternut, and savory goodness. Your perfect hearty dinner awaits!
Ingredients
Scale
- Base Ingredients:
- 2 pounds butternut squash, peeled, seeded, cubed
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- Cheeses:
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyere cheese, freshly grated
- Flavor Boosters:
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Crispy Topping:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Roast the Squash:: First things first, let’s get that butternut squash ready. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil (oops, forgot to list that, but you probably have it!) and a pinch of salt and pepper on a baking sheet. Roast for about 20-25 minutes, or until it’s fork-tender and slightly caramelized. You want it soft enough to mash easily. I sometimes let a few pieces get a little extra browned; it adds so much flavor. This is where the magic starts, honestly, that sweet roasted smell is just divine.
- Cook the Macaroni:: While the squash is roasting, bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, usually 7-9 minutes, until al dente. Don’t overcook it! Remember, it’s going to bake more in the oven. Drain the pasta and set it aside; don’t rinse it, we want that starchy goodness to help the sauce cling. This is where I always forget to salt the water enough, so learn from my mistakes – be generous!
- Make the Butternut Puree:: Once the roasted squash is cool enough to handle, transfer it to a food processor or use an immersion blender. Add 1/2 cup of the whole milk and blend until completely smooth and creamy. You might need to scrape down the sides a few times. This step is crucial for that silky sauce. I didn’t expect it to get *that* smooth the first time, but it does, and it smells wonderfully sweet and earthy.
- Prepare the Cheese Sauce Base:: In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should smell a bit nutty. Slowly, gradually, whisk in the remaining 2 1/2 cups of whole milk and the heavy cream, ensuring there are no lumps. Keep whisking until the sauce thickens and starts to simmer, about 5-7 minutes. This is where my arm always gets a workout, but it’s worth it for a smooth sauce!
- Stir in the Cheeses and Flavor:: Remove the skillet from the heat. Add the grated sharp cheddar and Gruyere cheeses, stirring until they are completely melted and the sauce is smooth and glossy. Stir in the nutmeg, garlic powder, onion powder, Dijon mustard, salt, and pepper. Taste it! This is your chance to adjust the seasonings. I always add a tiny bit more salt than I think I need, then taste again. This is the heart of our Baked Butternut Mac and Cheese with a Crispy Crust, so make it sing!
- Combine and Bake:: Gently fold the cooked macaroni and the butternut puree into the cheese sauce until everything is well combined and coated. Pour this glorious mixture into a greased 9×13 inch baking dish. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this topping evenly over the mac and cheese. Bake for 25-30 minutes, or until bubbly and the crust is golden brown and crispy. The smell filling your kitchen will be incredible, a truly satisfying moment!