📝 About This Recipe
This clever twist on a childhood classic sneaks a wealth of vitamins into a silky, velvet-smooth sauce that kids absolutely adore. By blending roasted butternut squash directly into the cheese sauce, we achieve a vibrant orange color and a natural sweetness without the need for artificial dyes. It is the ultimate 'stealth-health' meal that tastes even more indulgent than the traditional version while providing a full serving of vegetables.
🥗 Ingredients
The Veggie Base
- 3 cups Butternut Squash (peeled and cut into 1-inch cubes)
- 1 tablespoon Olive Oil (for roasting)
- 2 cloves Garlic (whole, peeled)
The Pasta
- 1 pound Elbow Macaroni (or large shells to catch the sauce)
- 1 tablespoon Salt (for the pasta water)
The Liquid Gold Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 2 cups Sharp Cheddar Cheese (freshly grated for better melting)
- 1/2 cup Parmesan Cheese (finely grated)
- 1/8 teaspoon Ground Nutmeg (enhances the squash flavor)
- 1/4 teaspoon Smoked Paprika (optional, for depth)
- to taste Kosher Salt and Black Pepper
The Crunchy Topping
- 1/2 cup Panko Breadcrumbs
- 1 tablespoon Melted Butter
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and garlic cloves with olive oil and a pinch of salt on a parchment-lined baking sheet.
-
2
Roast the squash for 20-25 minutes until fork-tender and slightly caramelized at the edges. Remove from the oven and let cool for 5 minutes.
-
3
While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni for 1-2 minutes less than the package directions (al dente), as it will cook further in the sauce.
-
4
Reserve 1/2 cup of the pasta cooking water, then drain the noodles and set aside.
-
5
Place the roasted squash and garlic into a blender or food processor. Add 1/2 cup of the milk and blend until completely smooth and velvety.
-
6
In a large saucepan or Dutch oven over medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a light golden roux.
-
7
Slowly pour in the remaining milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
-
8
Stir the blended butternut squash puree into the white sauce until fully incorporated and the color is a beautiful, uniform orange.
-
9
Lower the heat to low. Stir in the nutmeg, paprika, and both the cheddar and parmesan cheeses. Stir until the cheese is completely melted and the sauce is glossy.
-
10
Taste the sauce and season with salt and pepper as needed. Remember that the cheese adds saltiness!
-
11
Fold the cooked macaroni into the cheese sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
-
12
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle over the top of the mac and cheese.
-
13
Optional: Place the pot under the broiler for 2-3 minutes until the breadcrumbs are golden brown and bubbling.
-
14
Let the dish sit for 5 minutes before serving to allow the sauce to set slightly and cling to the noodles.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For a time-saver, you can use frozen steamed butternut squash, though roasting provides a deeper flavor profile. If your kids are sensitive to 'bits,' ensure the squash is blended until it is a liquid consistency before adding to the roux. To make this gluten-free, use a 1-to-1 gluten-free flour blend and your favorite gluten-free pasta. If the sauce ever breaks or looks grainy, whisk in a tablespoon of warm milk vigorously to emulsify it back together.
🍽️ Serving Suggestions
Serve with a side of steamed broccoli florets for a 'trees and cheese' theme. Pair with a crisp apple salad or apple slices to complement the sweetness of the squash. A simple side of roasted chicken strips or tofu cubes adds extra protein for growing kids. Serve in colorful bowls with a tiny sprinkle of extra parmesan on top to make it feel like a restaurant treat. Pairs beautifully with a cold glass of milk or a sparkling apple cider.