Butternut Squash Mac & Cheese
By: McCormick Kitchens
Made With:
Creamy, dreamy, and secretly veggie-packed—this Butternut Squash Mac & Cheese delivers all the cheesy comfort you crave with a flavorful boost from McCormick spices like garlic powder, onion powder, paprika and a hint of nutmeg. It’s a cozy twist on a classic that’s perfect for fall nights, family dinners, or anytime you need a little extra warm and melty goodness.
Creamy, dreamy, and secretly veggie-packed—this Butternut Squash Mac & Cheese delivers all the cheesy comfort you crave with a flavorful boost from McCormick spices like garlic powder, onion powder, paprika and a hint of nutmeg. It’s a cozy twist on a classic that’s perfect for fall nights, family dinners, or anytime you need a little extra warm and melty goodness.
Key products
Instructions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon. Rub the olive oil and 1/2 teaspoon salt over the cut sides of butternut, then place them on the prepared pan, flat sides down. Roast for 30 to 45 minutes, or until the squash is soft. Lower the oven temperature to 350°F.
- Melt butter, in large pot or Dutch oven over medium heat. Once melted, add flour, salt, garlic powder, onion powder, paprika, pepper, and nutmeg and whisk to form a paste. Continue to cook, whisking constantly, until raw flour scent is gone, about 1 minute. Slowly pour half-and-half and whisk constantly until completely combined.
- Scoop out roasted squash flesh and add to milk mixture in pot. Using an immersion blender, blend squash into milk mixture until smooth. Bring sauce to a simmer over medium heat and gradually whisk in 3/4 of the fontina, cheddar, and Gruyere, about 1/2 cup at a time, until smooth and creamy, 5 to 7 minutes.
- Fold in cooked pasta to fully coat in sauce. Lightly grease a 9- by 13-inch baking dish with non-stick spray and add pasta mixture into prepared dish and smooth surface into an even layer. Top with remaining 1/4 of the cheese mixture and optional top with Crushed Red Pepper Flakes.
- Bake on upper-middle rack until browned and bubbling, 35 to 40 minutes. Remove from oven and let cool for 15 minutes. Serve.
