Ingredients:

  • 1 large Butternut Squash (approx. 1 kg), peeled, deseeded, and diced into 1-inch cubes
  • 1 Tbsp Olive Oil (or Rapeseed Oil)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 lb (450 g) Dried Elbow Macaroni, large Shells, or Cavatappi
  • 2 tsp Salt (for the pasta water)
  • 4 Tbsp (60 g) Unsalted Butter
  • 4 Tbsp (30 g) All-Purpose Flour
  • 3 cups (720 ml) Whole Milk, warmed slightly
  • 1/2 cup (120 ml) Vegetable Stock or reserved pasta water
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 tsp English Mustard Powder
  • Pinch of Cayenne Pepper (optional)
  • 8 oz (225 g) Sharp Cheddar Cheese, grated
  • 4 oz (115 g) Gruyère or Swiss Cheese, grated
  • 1 Tbsp (15 g) Unsalted Butter, melted (for topping)
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 Tbsp (15 g) Grated Parmesan Cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking tray. Roast for 20–25 minutes, or until the squash is tender and edges are lightly caramelized. Remove and set aside.
  2. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions, but remove it 1–2 minutes before the recommended time (al dente). Drain the pasta immediately, reserving 1/2 cup (120 ml) of the starchy pasta water/stock. Set the pasta aside.
  3. Make the Roux: In a medium saucepan, melt 4 Tbsp of butter over medium heat. Whisk in the flour constantly for 1–2 minutes, cooking out the raw flavour. Gradually whisk in the warmed milk, adding a splash at a time until a smooth, lump-free Béchamel sauce forms. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat.
  4. Purée the Squash: Transfer the roasted butternut squash into the Béchamel sauce. Use an immersion blender (or carefully transfer to a regular blender) to blend until the sauce is completely smooth and creamy. If the sauce is too thick, thin it slightly with the reserved stock/pasta water.
  5. Finish the Cheese Sauce: Return the puréed sauce to low heat. Whisk in the nutmeg, mustard powder, and cayenne (if using). Remove the pot from the heat and gradually add the grated Cheddar and Gruyère, stirring constantly until the cheese is fully melted and the sauce is homogenous and velvety. Do not boil the sauce after adding the cheese.
  6. Gently fold the cooked, drained pasta into the cheese sauce until every piece is coated. Transfer the mixture to a prepared 9x13 inch casserole dish.
  7. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan (if using). Sprinkle evenly over the Butternut Squash Mac and Cheese.
  8. Bake for 10–15 minutes, or until the topping is golden brown and the sauce is bubbling around the edges. Allow to rest for 5 minutes before serving.