Ingredients
- Butternut Squash: 1 medium, peeled, seeded, and cubed
- Elbow Macaroni: 1 pound
- Butter: 4 tablespoons
- All-Purpose Flour: 1/4 cup
- Milk: 3 cups
- Sharp Cheddar Cheese: 2 cups, shredded
- Gruyere Cheese: 1 cup, shredded
- Nutmeg: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- Step 2: Cook macaroni according to package directions until al dente. Drain and set aside.
- Step 3: While macaroni is cooking, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Step 4: Remove from heat and stir in cheddar cheese, Gruyere cheese, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
- Step 5: Stir in roasted butternut squash and cooked macaroni. Pour mixture into a greased 9×13 inch baking dish.
- Step 6: Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with toasted breadcrumbs and a sprinkle of fresh sage for an extra touch of autumn charm.
- Roast extra butternut squash and freeze it for a quick shortcut when making this recipe again!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American