When the winter chill sets in, there’s nothing better than cozying up with a big bowl of creamy, cheesy goodness. That’s where my Butternut Mac and Cheese comes in – it’s like autumn in a bowl! This recipe is super simple to make, and it’s packed with flavor. Whether you’re having it for dinner or enjoying the leftovers cold, you’re in for a treat! Let’s dive into how you can make this dish and impress everyone around you!
Method
1. Preheat the oven and prepare the butternut squash
Start by preheating your oven to 200°C (400°F). While the oven is warming up, take your butternut squash and chop it into small 1-2 cm cubes. Once chopped, drizzle the squash with olive oil and season it with salt and pepper. Spread the squash pieces evenly on a baking tray and pop it into the oven to roast for about 30 minutes. The squash should become soft and slightly golden as it roasts. Be sure to check it halfway through to give it a little toss for even roasting.
2. Boil the macaroni
While the squash is roasting, bring a large saucepan of water to a boil. Add your macaroni and cook it according to the package instructions, typically for about 8-10 minutes. Once the pasta is done, drain it in a colander, but don’t discard all the pasta water set aside a small cup of it for later use. This water will help adjust the consistency of your sauce later.
3. Make the creamy squash sauce
After the squash has roasted, it’s time to make the sauce. Transfer the roasted butternut squash into a food processor or blender. Add the crème fraîche and vegetable stock to the squash. Blitz everything together until you get a smooth and creamy texture. This will be the base of your sauce and will bring a rich, creamy flavor to your mac & cheese.
4. Combine the pasta and sauce
Now that your squash sauce is ready, pour it over the cooked macaroni in a large mixing bowl. Stir the mixture well to ensure the pasta is completely coated. If the sauce is too thick, add a little bit of the reserved pasta water, stirring until the sauce reaches a creamy, smooth consistency. Once you have the right texture, mix in the grated cheese until it’s melted and fully incorporated into the dish.
5. Serve and garnish
Your Butternut Mac & Cheese is now ready to serve! Dish it up into bowls and sprinkle a little Parmesan on top for added flavor. If you’re in the mood for extra savory goodness, you can add crispy bacon or sundried tomatoes as a garnish. The bacon will bring a salty crunch, while sundried tomatoes will add a tangy twist, depending on your preference. Enjoy your comforting, creamy, and utterly delicious dish!
Necessary Tools
- Baking tray
- Food processor or blender
- Large saucepan
- Strainer or colander
- Mixing bowl
- Cheese grater
- Knife and chopping board
Butternut Mac and Cheese Recipe: A Cozy Comfort for Winter!
Cuisine: AmericanDifficulty: Easy3
servings10
minutes45
minutes55
minutesIngredients
400g butternut squash
1 tbsp olive oil
Salt and pepper to taste
300g (dry weight) macaroni
300ml 50% fat crème fraîche
200ml vegetable stock
60g 50% fat grated cheese
Parmesan (for serving)
3 rashers of crispy bacon (optional)
Directions
- Preheat the oven to 200°C (400°F). Begin by chopping your butternut squash into 1-2 cm cubes. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes or until soft and slightly golden.
- Boil the macaroni in a large saucepan according to the package instructions. Drain the pasta, but don’t forget to save some pasta water for later!
- Blitz the roasted squash in a food processor with the crème fraîche and vegetable stock. This will create a smooth, creamy sauce that’s full of flavor.
- Combine the pasta and sauce. Pour the squash mixture into the cooked pasta, adding a bit of the reserved pasta water to make it silky smooth. Stir in the grated cheese and continue stirring until the cheese is melted and fully incorporated.
- Serve! Dish up the mac & cheese and top with a sprinkle of Parmesan. If you like, you can also add crispy bacon for an extra savory touch, or go for sundried tomatoes for a lighter option.
Notes
- Roasting the squash Make sure to chop your butternut squash into small, uniform pieces to ensure even cooking. If the pieces are too large, they might not roast as evenly.
- Pasta water Don’t throw away all the pasta water! It helps to adjust the consistency of the sauce, making it creamy without being too thick.
- Stir the cheese in gradually, ensuring it melts smoothly into the sauce. You can also play with the cheese blend by adding different types like cheddar or mozzarella for a twist!
Serving Suggestions
This Butternut Mac & Cheese makes for a perfect winter meal that pairs well with a crisp green salad, roasted veggies, or even a side of garlic bread for extra comfort. It also works as a great side dish for a hearty roast chicken or grilled steak. Leftovers can be stored in the fridge for up to 2-3 days and taste amazing cold, so feel free to enjoy it the next day for lunch!
Fun Fact
Did you know that butternut squash is not only delicious but also packed with nutrients? It’s rich in Vitamin A, which helps keep your skin healthy, and it’s also a great source of fiber and antioxidants. It’s the perfect ingredient for adding both flavor and nutrition to your meals!
Conclusion
This Butternut Mac & Cheese is the ultimate comfort food for those colder days. The creamy, cheesy sauce combined with the sweetness of roasted butternut squash makes it a dish everyone will love. Plus, it’s simple to make and even better as leftovers! Whether you’re serving it to family or just treating yourself, this recipe will warm you up and fill your belly with happiness. So grab your ingredients, get cooking, and enjoy a bowl of autumnal heaven in the form of cheesy goodness!
