Ingredients 3 cheese butternut squash mac cheese
1 medium butternut squash peeled and cubed (about 3 cups)
2 tsp olive oil
2 1/2 cup dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta")
For the Sauce
2 tbsp butter
1/4 cup all purpose flour
2 1/2 cup milk
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne pepper (optional for a kick!)
1 1/2 tsp garlic powder
1/4 tsp freshly grated nutmeg (or ground nutmeg is fine)
1 tbsp fresh thyme leaves(or dried is fine)
1 cup Monterey Jack cheese grated
1 cup Smoked Gouda grated
1/2 cup Gruyere cheese grated
1/2 cup panko breadcrumbs
how to make 3 cheese butternut squash mac cheese
Preheat oven to 400 °.
Toss squash with olive oil and transfer to a baking sheet. Bake for about 30 minutes, turning halfway through until squash is tender.
Cook pasta according to the package instructions. Usually about 5-7 minutes until al dente depending on the pasta you choose. Drain pasta and set aside.
In a large pot over medium high heat, melt butter. Whisk in the flour. Your flour mixture at this point will be thick, lumpy and dry.
Slowly whisk in the milk a little at a time. Add the dijon mustard and spices. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens.
Add in cheeses, squash and pasta. Stir just enough to coat and cheese is slightly melted.
Pour your mac & cheese into an oven proof baking dish. Top with panko breadcrumbs and bake for 20 minutes. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it. I like to bake mine a little longer until all the cheeses are very melty through the whole dish.
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