Roasted butternut squash provides natural sweetness and creaminess to the sauce without overpowering the flavor. Its vibrant orange color also enhances the dish's appeal while adding vitamins A and C.
Classic elbow macaroni holds sauce well due to its curved shape. This pasta cooks quickly and offers a familiar texture that pairs perfectly with rich sauces like this one.
Sharp cheddar delivers bold flavor that balances the sweetness of butternut squash. It melts smoothly creating that iconic cheesy texture essential for every mac and cheese.
Whole milk creates a rich base for the sauce. It helps in blending the pureed squash with cheese while keeping the consistency silky without being too heavy.
Butter enriches the sauce by adding smoothness and depth. It also helps cook the flour when making the roux, which thickens the sauce properly.
Flour is necessary to make a roux—a cooked mixture of fat and flour—that thickens the cheese sauce so it clings nicely to pasta strands.
A subtle addition that enhances overall flavor without overpowering. Garlic powder complements both cheddar cheese and roasted squash with gentle warmth.
Salt balances flavors throughout this dish by enhancing both sweet notes from squash and sharpness from cheese without making it salty.
Freshly ground black pepper adds mild heat alongside savory undertones that bring out depth in cheesy sauces.
For textural contrast, toasted bread crumbs sprinkled on top add crunchiness. They create an appealing crust when baked briefly before serving.
Preheat your oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for about 25 minutes or until tender when pierced with a fork. Roasting intensifies natural sweetness which enriches your mac and cheese sauce beautifully.
While roasting finishes, bring salted water to boil in a large pot. Add elbow macaroni then cook according to package instructions until al dente—usually around 7-8 minutes. Drain pasta thoroughly once done but save about half a cup of pasta water to adjust sauce consistency later if needed.
In a medium saucepan over medium heat melt butter until foamy but not browned. Sprinkle flour evenly over melted butter while whisking constantly to avoid lumps forming. Cook roux for about 2 minutes until it becomes lightly golden; this step removes raw flour taste essential for smooth sauces.
Transfer roasted butternut squash into a blender or food processor along with milk; blend until very smooth without lumps remaining. Slowly whisk pureed squash mixture into roux on low heat until combined well creating velvety base ready for cheese.
Gradually stir shredded sharp cheddar into warm sauce allowing each handful to melt fully before next addition. Season mixture with garlic powder, salt, freshly ground black pepper adjusting according to taste preference ensuring balanced flavors throughout your dish.
Add cooked pasta directly into saucepan containing cheesy butternut squash sauce gently folding everything together ensuring all noodles are coated nicely with creamy goodness. If sauce seems too thick loosen it up by stirring in reserved pasta water little by little until desired consistency reached.
If you prefer baked texture top assembled mac & cheese in oven-safe dish sprinkled evenly with bread crumbs then bake at 375°F (190°C) for 10-12 minutes or until topping turns golden brown creating delightful crispy finish complementing smooth interior perfectly.