Dietary Adaptions
For a gluten-free version, replace the wheat-based pasta with gluten-free short-cut pasta.
How to Make Butternut Squash Mac and Cheese
Once you’ve gathered your ingredients, follow these steps:
- Roast the squash. Roasting the squash enhances its flavor. (If you prefer a shortcut, you can use canned squash puree.)
- Puree the squash. Blend the squash into a creamy puree.
- Boil the pasta. Cook the pasta to your desired level of doneness; al dente works best in my opinion.
- Fry the sage (optional). While this step is not obligatory, it significantly enhances the dish’s flavors.
- Make the sauce. Combine butter, spices, squash, milk, and cheese to create the quintessential butternut squash cheese sauce.
- Mix the pasta and sauce. Once the sauce is ready, gently fold in the pasta until it’s thoroughly combined, resulting in a smooth and creamy texture.
And there you have it! If you fancy breadcrumbs on your mac and cheese (although it’s not my preference), simply transfer the finished dish to a large baking dish, sprinkle breadcrumbs on top, and bake in the oven at 350°F for 10-15 minutes until it turns golden and crispy.
Troubleshooting for Cheese Sauce:
- If your cheese sauce is too thick, you can thin it out with a bit of additional milk.
- If your cheese sauce is too thin, you can thicken it by adding a sprinkle of all-purpose flour.
