Who doesn’t love mac and cheese? Add more nutrition by adding some beautiful gourd to create a tasty, fall flavoured butternut squash macaroni and cheese that will be a hit for everyone at the table. Make a double batch and freeze half for a dinner to heat up on those nights you don’t feel like cooking.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1/2 lb (250 g) macaroni
- 4 cups (1 L) peeled and chopped Ontario butternut squash
- 3 tbsp (45 mL) butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme
- 3 tbsp (45 mL) all-purpose flour
- 2 1/2 cups (625 mL) milk
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- Pinch freshly ground nutmeg
- 3 cups (750 mL) aged cheddar cheese, divided
- 1/4 cup (60 mL) breadcrumbs
- 2 tbsp (30 mL) grated Parmesan cheese
- 1 tbsp (15 mL) melted butter
- 1 tbsp (15 mL) chopped fresh chives
- Preheat the oven to 400°F (200°C). Grease 9 x 13 inch (3.5 L) baking dish.
- Cook macaroni and butternut squash in salted boiling water for 8 minutes or until tender. Drain and set aside.
- Melt butter in a large saucepan or Dutch oven set over medium heat. Add onions and garlic; cook for 5 minutes or until soft and lightly golden. Stir in thyme, cook for 1 minute.
- Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes. Slowly whisk in milk until smooth, stirring constantly, bring to a boil. Reduce heat and cook, stirring frequently, for 5 to 8 minutes or until sauce thickens slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.
- Stir in 2 cups (500 mL) cheddar cheese. Stir in reserved pasta and butternut squash. Transfer to prepared baking dish and sprinkle with remaining cheese.
- Stir breadcrumbs with Parmesan cheese and melted butter; sprinkle evenly over cheese. Bake for 20 minutes or until golden and bubbly. Cool slightly and garnish with chives.