Creamy Golden Butternut Mac with Sharp Cheddar & Herbs (Print Version)
Creamy Golden Butternut Mac, a comforting hug in a bowl! Sharp cheddar, fresh herbs, and tender butternut squash. So easy, so good.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pasta & Squash Base
01 -
1 lb elbow macaroni
02 -
1 medium butternut squash (about 2 lbs), peeled, seeded, and 1-inch cubed
03 -
1 tbsp olive oil
04 -
Salt and black pepper to taste
→ Cheese Sauce Essentials
05 -
1/2 cup unsalted butter
06 -
1/2 cup all-purpose flour
07 -
4 cups whole milk
08 -
4 cups (about 16 oz) sharp cheddar cheese, freshly grated
→ Flavor Enhancers
09 -
2 tbsp fresh sage, finely chopped
10 -
1 tbsp fresh thyme, finely chopped
11 -
1 tsp Dijon mustard
12 -
1/4 tsp ground nutmeg
→ Finishing Touches
13 -
Extra fresh herbs for garnish (optional)
14 -
Toasted breadcrumbs (optional)
# Instructions:
01 -
First things first, let's get that butternut squash ready for our Golden Butternut Mac. Peel it, scoop out those seeds (a sturdy spoon works best!), and chop it into about 1-inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast in a 400°F (200°C) oven for 20-25 minutes, or until they're tender and slightly caramelized. Oh, and while that's going, finely chop your fresh sage and thyme. You'll smell that lovely earthy aroma filling your kitchen, it's the best!
02 -
Time for the macaroni! Bring a large pot of salted water to a rolling boil. Honestly, this is where I always forget to salt the water properly, and then the pasta tastes bland, so don't be like me! Add your elbow macaroni and cook according to package directions until al dente. We don't want mushy pasta for our Golden Butternut Mac! Drain it well and set it aside. Don't rinse it; we want that starch to help the sauce cling beautifully.
03 -
Now for the heart of the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes, creating a smooth, pale paste. This is your roux, and it's essential for thickening! It should smell a bit toasty, like warm biscuits. Don't let it brown too much unless you want a nutty flavor, which isn't what we're going for in this creamy Golden Butternut Mac.
04 -
Gradually, and I mean gradually, whisk in the whole milk to the roux. Pour it in a little at a time, whisking until smooth after each addition to avoid lumps. This takes a few minutes, but it’s worth it for a silky sauce. Once all the milk is incorporated, bring the mixture to a gentle simmer, whisking occasionally, until it thickens. It should coat the back of a spoon. This is where the magic starts for your Golden Butternut Mac!
05 -
Remove the saucepan from the heat. Stir in the Dijon mustard, a pinch of nutmeg, and your chopped fresh sage and thyme. Now, gradually add your freshly grated sharp cheddar cheese, stirring until it's completely melted and smooth. Season with salt and black pepper to taste. This is the moment your kitchen will smell absolutely divine! Taste it; it should be rich and cheesy. If it needs a little more kick, a tiny bit more salt or even a dash of hot sauce could work, I've done it!
06 -
Finally, gently fold the roasted butternut squash cubes and the cooked macaroni into the glorious cheese sauce. Stir everything together until the pasta and squash are fully coated in that golden, creamy goodness. Give it a final taste for seasoning. Serve your Golden Butternut Mac immediately, perhaps with a little extra fresh herb garnish. It should look vibrant, smell incredible, and honestly, taste like a warm, delicious hug. Enjoy!
# Notes:
01 -
Don't rush the roux; it's the heart of the Golden Butternut Mac. Cook it for at least a minute to get rid of that raw flour taste.
02 -
Leftovers actually taste better the next day, just add a splash of milk when reheating.
03 -
Smoked gouda is a fun swap for some of the cheddar, if you're feeling adventurous.
04 -
A sprinkle of toasted breadcrumbs on top gives it that extra crunch I always crave.
# Tools You'll Need:
01 -
Large pot
02 -
baking sheet
03 -
large saucepan or Dutch oven
04 -
whisk
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 55g
Protein: 20g