Best Butternut Macaroni Cheese Recipes

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
• Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
• Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
• Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

BUTTERNUT MACARONI CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
• Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
• Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

BUTTERNUT SQUASH & SAGE MACARONI CHEESE

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
• Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
• Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
• Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)

Steps:

• preheat oven to 425.
• combine squash, olive oil and salt and pepper.
• roast squash for about 40 minutes until it's tender and getting lightly browned.
• reduce oven temp to 350.
• meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
• stir in flour 2 minutes.
• add milk and bring to a boil, whisking until thick.
• stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
• add squash, smashing with a whisk until desired consistency.
• cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F.
• Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
• Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
• Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
• Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
• While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
• Add the flour and cook with the onions a minute or two more.
• Whisk in the stock, then add the squash and cook until warmed through and smooth.
• Stir in the cream and bring to a bubble.
• Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
• Drain the cooked pasta well and combine with the sauce. Serve.

MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
• While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
• Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
• Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).
• Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON

Steps:

• Heat oven to 425ºF.
• Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 25 to 30 min. or until tender, spreading bacon onto other side of baking sheet after 10 min.
• Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
• Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 2 qt. casserole dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)

Steps:

• 1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander, 2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. 3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and the seasoning, and stir until cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

GOURMET BUTTERNUT SQUASH MACARONI & CHEESE

Steps:

• Season the squash with salt and pepper as desired.
• Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
• Roast until the squash is tender (fork-able) them remove from oven and cool.
• I guess if you're using frozen squash, you can skip the next step.
• Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
• Cook pasta al dente in salted water, and drain.
• For the sauce: Melt butter in a heavy-bottomed saucepan.
• Whisk in the flour and dry mustard.
• Add the milk slowly, whisking continuously until smooth.
• Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
• Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
• Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
• To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
• Sprinkle the topping evenly over the pasta.
• Bake at 350 until golden brown, probably 25-35 minutes.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.