This delicious and creamy Pioneer Woman Butternut Squash Mac and Cheese Recipe Butternut Squash Mac and Cheese is a comforting, easy meal perfect for any day of the week. Made with simple ingredients like cheddar cheese, butternut squash, and elbow macaroni, it’s a nutritious twist on a classic. Enjoy this rich, warm dish with a crispy breadcrumb topping!
Ingredients Needed
- 1/2 medium butternut squash, seeded
- Olive oil, for drizzling
- Kosher salt and black pepper, to taste
- 12 oz elbow macaroni (about 3 cups)
- 2 onions, thinly sliced
- 1 stick salted butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk (plus more as needed)
- 2 cups grated sharp cheddar cheese (about 8 ounces)
- 1/2 cup seasoned breadcrumbs
How To Make Butternut Squash Mac and Cheese Recipe
- Roast the Butternut Squash: Preheat the oven to 400°F. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast for 50 to 70 minutes until tender and browned. Watch carefully to avoid burning. Once done, scrape out the flesh and mash it with a potato masher. Season with salt and pepper, then set aside. Keep the oven on.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions for al dente. Drain and rinse under cold water. Set aside.
- Caramelize the Onions: In a large cast-iron skillet, combine the onions and 2 tablespoons of butter over low to medium-low heat. Stir occasionally and cook until the onions turn a deep golden brown, about 20 minutes. Remove the onions from the skillet and set them aside on a plate.
- Make the Sauce: In the same skillet, add 4 tablespoons of butter and melt over medium-low heat. Stir in the flour to form a thin paste, and cook for 2 minutes. Gradually whisk in the milk and cook, whisking gently until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning with more salt if needed.
- Add Squash and Cheese: Lower the heat and stir in the mashed butternut squash. Once it’s warmed through, stir in the cheddar cheese until melted. If the sauce is too thick, add a splash of milk to adjust consistency. Stir in the caramelized onions and cooked macaroni. Taste and adjust salt as necessary.
- Top with Breadcrumbs and Bake: In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs and toss to coat. Sprinkle the breadcrumbs over the mac and cheese in the skillet. Bake in the oven until the breadcrumbs are golden and the edges are bubbly, about 15 minutes.
Recipe Tips
- Roast the Squash Until Fully Tender: Make sure the butternut squash is soft and slightly browned. This ensures the best flavor and smooth texture for your mac and cheese.
- Don’t Skip Rinsing the Pasta: Rinsing the macaroni under cold water after cooking helps stop it from becoming too soft and sticky, giving you the perfect texture.
- Cook the Onions Low and Slow: Caramelizing the onions over low heat adds a deep, sweet flavor to your dish. Be patient, as it takes about 20 minutes.
- Adjust the Sauce Consistency: If the cheese sauce is too thick, add a little extra milk until it reaches your desired creamy consistency.
- Crisp the Breadcrumbs: Make sure to toast the breadcrumbs with butter before sprinkling them on top. This adds a nice, golden crunch that contrasts beautifully with the creamy mac and cheese.
How To Store Leftovers
- Refrigerate: Store leftovers butternut squash mac and cheese in an airtight container in the fridge for up to 3 days.
- Freeze: Store leftovers butternut squash mac and cheese in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftovers butternut squash mac and cheese in the microwave for 2 minutes or on the stovetop with a splash of milk to restore creaminess. Stir occasionally for 5 minutes to ensure even heating. For oven reheating, cover with foil and bake at 350°F for about 15 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 173 kcal
- Total Fat: 6.4 g
- Saturated Fat: 3.5 g
- Cholesterol: 16 mg
- Sodium: 467 mg
- Potassium: 473 mg
- Total Carbohydrate: 23.6 g
- Dietary Fiber: 3.3 g
- Sugars: 6.3 g
- Protein: 8.6 g
More Pioneer Woman Recipes:
Pioneer Woman Butternut Squash Mac and Cheese Recipe
Description
This delicious and creamy Pioneer Woman Butternut Squash Mac and Cheese Recipe Butternut Squash Mac and Cheese is a comforting, easy meal perfect for any day of the week. Made with simple ingredients like cheddar cheese, butternut squash, and elbow macaroni, it’s a nutritious twist on a classic. Enjoy this rich, warm dish with a crispy breadcrumb topping!
Ingredients
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast for 50 to 70 minutes until tender and browned. Watch carefully to avoid burning. Once done, scrape out the flesh and mash it with a potato masher. Season with salt and pepper, then set aside. Keep the oven on.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions for al dente. Drain and rinse under cold water. Set aside.
- Caramelize the Onions: In a large cast-iron skillet, combine the onions and 2 tablespoons of butter over low to medium-low heat. Stir occasionally and cook until the onions turn a deep golden brown, about 20 minutes. Remove the onions from the skillet and set them aside on a plate.
- Make the Sauce: In the same skillet, add 4 tablespoons of butter and melt over medium-low heat. Stir in the flour to form a thin paste, and cook for 2 minutes. Gradually whisk in the milk and cook, whisking gently until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning with more salt if needed.
- Add Squash and Cheese: Lower the heat and stir in the mashed butternut squash. Once it’s warmed through, stir in the cheddar cheese until melted. If the sauce is too thick, add a splash of milk to adjust consistency. Stir in the caramelized onions and cooked macaroni. Taste and adjust salt as necessary.
- Top with Breadcrumbs and Bake: In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs and toss to coat. Sprinkle the breadcrumbs over the mac and cheese in the skillet. Bake in the oven until the breadcrumbs are golden and the edges are bubbly, about 15 minutes.
Notes
- Roast the Squash Until Fully Tender: Make sure the butternut squash is soft and slightly browned. This ensures the best flavor and smooth texture for your mac and cheese.
- Don’t Skip Rinsing the Pasta: Rinsing the macaroni under cold water after cooking helps stop it from becoming too soft and sticky, giving you the perfect texture.
- Cook the Onions Low and Slow: Caramelizing the onions over low heat adds a deep, sweet flavor to your dish. Be patient, as it takes about 20 minutes.
- Adjust the Sauce Consistency: If the cheese sauce is too thick, add a little extra milk until it reaches your desired creamy consistency.
- Crisp the Breadcrumbs: Make sure to toast the breadcrumbs with butter before sprinkling them on top. This adds a nice, golden crunch that contrasts beautifully with the creamy mac and cheese.
Pioneer Woman Butternut Squash Mac and Cheese Recipe