Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 pound elbow macaroni or cavatappi pasta
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, room temperature
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Gruyere cheese, freshly shredded
- 1/2 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast the squash for 25 to 30 minutes until it is fork-tender and slightly caramelized. Once finished, remove the squash from the oven and let it cool slightly. Place the roasted cubes into a blender with a splash of milk and process until the mixture is completely smooth and creamy.
- While the squash roasts, bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, but stop 2 minutes before it reaches al dente. The pasta will continue to cook in the oven later. Drain the pasta and set it aside in a large mixing bowl.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux, ensuring it does not brown. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Lower the heat and stir in the garlic powder, onion powder, nutmeg, and the pureed butternut squash.
- Remove the sauce from the heat. Stir in the shredded cheddar and Gruyere cheese until the mixture is melted and glossy. Taste the sauce and adjust the salt and pepper if necessary. Pour the vibrant orange cheese sauce over the cooked pasta and fold gently until every noodle is thoroughly coated.
- Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top. If you like extra cheese, add a little more cheddar on top of the crumbs. Bake at 375°F (190°C) for 15 to 20 minutes, or until the sauce is bubbly and the breadcrumbs are golden brown. Let it rest for 5 minutes before serving.
- Cook Time: 60 minutes