Ingredients
- Zucchette Pasta1 lb.
- Butternut Squash1 medium
- Olive Oil2 tablespoons
- Butter4 tablespoons
- All Purpose Flour2 tablespoons
- Whole Milk2 cups
- Sharp Cheddar Cheese2 cups, grated
- Parmesan cheese1 ¼ cups, grated
- Pumpkin Puree1 15 oz can
- Ground Nutmeg1 teaspoon
- Fresh Sage Leaves4 tablespoons, minced
- Plain Panko1 cup
- Kosher Salt
- Black Pepper
This Pumpkin Mac and Cheese is a delightful twist on a classic comfort food. The combination of butternut squash and pumpkin puree adds a rich creaminess and a subtle sweetness that perfectly complements the sharpness of cheddar cheese. The addition of fresh sage and the crispy brown butter breadcrumbs gives it a wonderful depth of flavor and texture, making it a standout dish for any occasion.
The method involves roasting the squash to enhance its natural sweetness, while the brown butter breadcrumbs add a nutty flavor that elevates the dish. This mac and cheese can be prepared ahead of time, making it a great option for gatherings or busy weeknights. Simply reheat it in the oven before serving.
For the best results, ensure to cook the pasta al dente, as it will continue to cook while baking. This helps maintain the perfect texture. Serve it warm straight from the oven, optionally with extra breadcrumbs on the side for those who love a little crunch!
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore its crispy topping and creamy texture.
Instructions
Preheat and Roast Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into approximately ½ inch cubes. Toss with a few tablespoons of olive oil, and season with a pinch of kosher salt and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden brown and tender. Set aside.
Cook Pasta
6 minBring a large pot of salted water to a boil and cook the pasta until very al dente, about 6 minutes. Drain and set aside. Remember, the pasta will continue cooking in the oven later.
Make Cheese Sauce
In a separate pot, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth. Gradually add 2 cups of whole milk, whisking constantly to avoid lumps. Stir in 2 cups of grated sharp cheddar cheese, 1 ¼ cups of grated parmesan cheese, and 1 can of pumpkin puree until the cheese is melted and the mixture is creamy. Season with 1 teaspoon of ground nutmeg, and add kosher salt and black pepper to taste.
Combine and Bake
20 minFold the cooked pasta and roasted butternut squash into the cheese sauce until evenly coated. Transfer the mixture to a buttered 9x13 inch baking dish. Sprinkle half of the prepared breadcrumb mixture over the top. Bake in the preheated oven at 425°F (220°C) for 20 minutes, or until the top is browned and crispy. Serve warm with extra breadcrumbs on the side if desired.
FAQ
Yes, you can prepare everything in advance. Just assemble the mac and cheese in the baking dish and store it in the refrigerator. Bake it right before serving.