Hamdi Saidani This Pioneer Woman Butternut Squash Mac and Cheese is a creamy and cheesy recipe, which is made with roasted butternut squash and sharp cheddar cheese. It’s the ultimate comfort food recipe, perfect for a fall dinner.
Pioneer Woman Butternut Squash Mac and Cheese Ingredients
- 12 oz. weight Macaroni
- 1/2 whole Butternut Squash
- Olive Oil, for drizzling
- 8 Tbsp. Butter, divided
- 2 whole Yellow Onions, sliced
- 2 Tbsp. Flour
- 2 cups Whole Milk
- Salt And Pepper, to taste
- 2 cups Grated Sharp Cheddar
- 1/2 cup Seasoned Breadcrumbs
How To Make Pioneer Woman Butternut Squash Mac and Cheese
- Cook Pasta and Roast Squash: Cook the macaroni until it is very al dente, about 2-3 minutes less than the package directions. Drain and set aside. Preheat your oven to 400°F. Cut a butternut squash in half lengthwise, drizzle it with olive oil, and place it cut-side up on a baking sheet. Roast for 20-25 minutes, until fork-tender. Once it’s cool enough to handle, scrape out the flesh and mash it with a fork.
- Caramelize the Onions: While the squash roasts, melt 2 tablespoons of butter in a large, ovenproof skillet over low to medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized. Remove them to a plate.
- Make the Cheese Sauce: In the same skillet, melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk to create a thin paste (a roux). Cook for 2 minutes, then slowly whisk in the milk until the sauce is smooth. Cook for another couple of minutes until it has slightly thickened.
- Combine the Sauce: Turn the heat to low and stir the mashed butternut squash into the sauce until it is warmed through. Stir in the grated cheddar cheese until it has completely melted. Season generously with salt and pepper.
- Assemble and Bake: Stir the undercooked macaroni into the cheese sauce. Melt the remaining 2 tablespoons of butter and toss it with the breadcrumbs. Sprinkle the buttered breadcrumbs over the top of the macaroni.
- Bake Until Golden: Transfer the skillet directly to the 400°F oven and bake for about 15 minutes, or until the breadcrumbs are golden brown and the edges are bubbly.
Recipe Tips
- How to get a super smooth sauce? After making the roux, be sure to add the milk slowly while whisking constantly. This is the secret to a lump-free base. Also, melting the cheese on a very low heat prevents it from becoming grainy.
- What’s the best way to get caramelized onions? The key is low and slow heat. Don’t rush this step. Allowing the onions to cook down for a good 15-20 minutes is what brings out their deep, sweet flavor.
- Can I make this ahead of time? Yes. You can fully assemble the casserole (without the breadcrumb topping), let it cool, and store it, covered, in the refrigerator for up to 2 days. When ready to bake, add the topping and you may need to add 15-20 minutes to the baking time.
- Why undercook the pasta? This is a crucial step for any baked mac and cheese! The pasta will continue to cook in the oven as it absorbs the creamy cheese sauce. If you cook it all the way through on the stovetop first, it will become soft and mushy after baking.
What To Serve With Butternut Squash Mac and Cheese
This is a rich and hearty main course that stands well on its own. To round out the meal, it pairs wonderfully with:
- A simple green salad with a tart vinaigrette
- Roasted broccoli or Brussels sprouts
- A side of pulled pork or roasted chicken
How To Store Butternut Squash Mac and Cheese
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is in the oven at 350°F, covered with foil, with a splash of milk stirred in to restore its creaminess. Individual portions can also be reheated in the microwave.
Butternut Squash Mac and Cheese Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 650 kcal
- Carbohydrates: 75g
- Protein: 25g
- Fat: 32g
- Saturated Fat: 20g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can you taste the butternut squash in it?
Not really! The roasted butternut squash primarily adds a beautiful golden color, a subtle sweetness that balances the sharp cheese, and an incredibly silky, velvety texture to the cheese sauce. Most people, especially kids, won’t even know it’s there.
Can I use a different kind of squash?
Yes. A roasted sweet potato or even a can of 100% pure pumpkin puree would be a fantastic substitute for the butternut squash, offering a similar color and creamy texture.
What’s the best cheese to use in this?
A sharp cheddar is perfect for providing a classic, tangy mac and cheese flavor that stands up to the sweetness of the squash. For an even richer sauce, a mix of cheddar and a good melting cheese like Gruyère or Fontina would be delicious.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chili Mac and Cheese Recipe
- Pioneer Woman Crock Pot Mac and Cheese Recipe
- Pioneer Woman Baked Mac and Cheese Recipe
Pioneer Woman Butternut Squash Mac and Cheese Recipe
Description
A creamy, cheesy baked macaroni and cheese with the hidden goodness of sweet, roasted butternut squash, which creates an extra velvety sauce and a beautiful golden color, all under a crispy breadcrumb topping.
Ingredients
Instructions
- Preheat oven to 400°F. Cook pasta for 2-3 minutes less than package directions. Roast the butternut squash for 20-25 minutes until tender; mash the flesh.
- In a large ovenproof skillet, slowly caramelize the sliced onions in 2 tbsp of butter. Remove from the skillet.
- In the same skillet, make a roux with 4 tbsp of butter and the flour. Slowly whisk in the milk until a thick sauce forms.
- Stir in the mashed butternut squash, then melt in the cheese. Season the sauce well.
- Stir the undercooked macaroni into the cheese sauce.
- Top with the breadcrumbs that have been tossed with 2 tbsp of melted butter.
- Bake for 15 minutes, until the topping is golden and the edges are bubbly.
Notes
- u003cliu003eThe most important tip for this recipe is to significantly undercook your pasta; it will finish cooking in the oven and absorb the sauce without getting mushy.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.u003c/liu003eu003cliu003eDon’t be afraid to let the onions cook low and slow until they are deeply golden brown; this adds a huge amount of sweet, savory flavor to the final dish.u003c/liu003eu003cliu003eRoasting the squash, rather than boiling it, concentrates its sweet flavor and prevents the sauce from becoming watery.u003c/liu003e
Pioneer Woman Butternut Squash Mac and Cheese Recipe
