Homemade Mac and Cheese is a classic, and one of our favourite meals around here. It’s the perfect melt-in-your-mouth comfort food. And there is nothing better than that cheesy, melty goodness to warm your soul.
Last weekend I decided to try something different, so I put a bit of a fall spin on this classic meal using butternut squash. It was a winner! Nick couldn’t get enough of it, and I have to admit it was pretty tasty. The butternut squash added an unexpected hint of flavor and texture.
It’s going to become a fall staple in our home!
- 1 butternut squash, halved lengthwise and seeded (or use the pre-cut squash from the grocery store if you are short on time!)
- 1 package of elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (unbleached)
- 1/2 teaspoon dry mustard
- 2 cups milk
- 1 cup shredded white cheddar cheese (I like to use extra old)
- 1 cup shredded cheddar cheese
- 1 teaspoon dried sage
- 1/4 cup dry bread crumbs (or more to fully cover top of pasta)
- Preheat oven to 400 degrees F
- Roast squash in oven for about 40 minutes or until soft (If using fresh squash, cut in half and place face down on a baking sheet, once cooked remove skin. If using pre-cut squash simply roast in a glass baking dish with some olive oil.)
- Reduce oven temperature to 375 degrees F
- Bring a large pot of slightly salted water to a boil and cook pasta al dente, drain
- In a large sauce pan, melt butter over medium heat.
- Slowly whisk in flour, mustard and milk, whisking constantly for about 10 minutes. Remove from heat
- Stir squash, cheese and sage into the mixture and stir until cheese is fully melted and then stir in pasta
- Add mixture to a 9 x 13 baking dish and top with bread crumbs
- Bake for 15 minutes (or until bread crumbs are golden)