Butternut Squash Mac and Cheese

Ingredients

• 2 pounds Butternut Squash (peeled, seeded, cut into 1‑inch cubes)
• 3 tablespoons Olive Oil (extra‑virgin, for coating squash and garlic)
• 1 teaspoon Salt (kosher or sea salt, divided)
• 6 cloves Garlic Cloves (peeled)
• 1 cup Heavy Cream (240 ml, full‑fat)
• 2 pieces Bay Leaves (dried)
• 1 teaspoon Garlic Powder
• 0.25 teaspoon Cayenne Pepper (adjust to taste)
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Dried Sage
• 0.5 teaspoon Dried Rosemary
• 0.25 teaspoon Nutmeg (freshly grated if possible)
• 1 pound Rigatoni Pasta (or any short pasta)
• 100 grams Smoked White Cheddar (grated)
• 100 grams Gouda (grated)
• 200 grams Gruyère (grated)
• 0.25 cup Whole Milk (to thin sauce if needed)
• 2 tablespoons Unsalted Butter (cold, cut into pieces)
• 1 tablespoon White Miso Paste (adds umami)
• 1 pinch Black Pepper (freshly ground)
• 2 tablespoons Parmesan Cheese (grated, for garnish (optional))

Instructions

1. Prepare Squash and Garlic

   Peel the butternut squash, cut off the top and bottom, halve it lengthwise, scoop out seeds, then cut the flesh into 1‑inch cubes. Peel six garlic cloves.

   Time: PT10M

2. Roast Squash and Garlic

   Preheat oven to 375°F. Toss the squash cubes with olive oil and a pinch of salt, spread on a baking sheet. Place the peeled garlic cloves on a small piece of foil, drizzle with olive oil, seal, and add to the oven. Roast for 35‑40 minutes until the squash is very tender.

   Time: PT40M

   Temperature: 375°F

3. Grate Cheeses

   While the squash roasts, grate the smoked white cheddar, Gouda, and Gruyère. Freshly grated cheese melts more smoothly than pre‑shredded.

   Time: PT5M

4. Make the Spiced Cream Base

   In a small sauce pot over low heat, combine 1 cup heavy cream, 2 bay leaves, 1 tsp garlic powder, ¼ tsp cayenne, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp dried rosemary, and a pinch of freshly grated nutmeg. Stir gently for about 5 minutes until warm but not boiling, then remove the bay leaves.

   Time: PT5M

5. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook according to package directions until al dente, about 10‑12 minutes. Reserve 1 cup of pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

6. Blend Squash and Garlic

   Transfer the roasted squash and the softened garlic (including any oil) to a blender. Pulse until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of the reserved pasta water.

   Time: PT5M

7. Combine Sauce, Cheese, and Flavorings

   In the large mixing bowl, combine the squash puree with the warm spiced cream. Gradually stir in the grated cheeses, allowing each addition to melt before adding the next. Add the cold butter pieces, 1 tbsp white miso, and a splash of milk. Mix until the sauce is smooth and glossy.

   Time: PT7M

8. Mix Pasta with Sauce

   Add the drained pasta to the cheese sauce. Toss gently, adding reserved pasta water a little at a time until the sauce reaches a creamy, coat‑the‑pasta consistency.

   Time: PT5M

9. Finish and Serve

   Transfer the mac and cheese to a serving dish. Sprinkle with grated Parmesan if desired and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

1150

Protein

30 g

Carbohydrates

100 g

Fat

70 g

Fiber

4 g

Ingredient Substitutions

• Instead of Butternut Squash: Pumpkin puree, Sweet potato cubes
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Salt: Table salt
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
• Instead of Bay Leaves: None
• Instead of Garlic Powder: Fresh garlic
• Instead of Cayenne Pepper: Paprika, Red pepper flakes
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Dried Sage: Fresh sage
• Instead of Dried Rosemary: Fresh rosemary
• Instead of Nutmeg: Ground nutmeg
• Instead of Rigatoni Pasta: Penne, Elbow macaroni
• Instead of Smoked White Cheddar: Sharp white cheddar
• Instead of Gouda: Monterey Jack
• Instead of Gruyère: Emmental, Swiss cheese
• Instead of Whole Milk: 2% milk
• Instead of Unsalted Butter: Margarine
• Instead of White Miso Paste: Red miso (use less)
• Instead of Black Pepper: White pepper
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Chef's Knife
• Cutting Board
• Baking Sheet
• Aluminum Foil
• Oven
• Sauce Pot
• Blender
• Large Pot
• Colander
• Large Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Peeling and cubing the butternut squash to ensure even roasting
• Roasting the squash until fully tender for a smooth puree
• Keeping the cream sauce on low heat to avoid curdling
• Blending the roasted squash and garlic to a completely smooth texture
• Melting the cheeses gently to prevent graininess
• Using reserved pasta water to emulsify and adjust sauce consistency

Chef Tips from the Video

• Grate cheese yourself; pre‑shredded cheese contains anti‑caking agents that hinder a smooth sauce.
• Use smoked white cheddar for color contrast with the orange squash.
• A tablespoon of white miso adds umami without making the dish taste like miso soup.
• Reserve pasta water; its starch is key to a glossy, cohesive sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk.

Freezer: Not recommended; the sauce may separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the squash and blend it up to 2 days ahead; store the puree in the fridge.
• Prepare the spiced cream base and keep it warm on the stovetop while the pasta cooks.
• Grated cheese can be frozen in portioned bags for later use.

Frequently Asked Questions