Pioneer Woman Butternut Mac and Cheese

Pioneer Woman butternut mac and cheese turns roasted squash, sharp cheddar and caramelized onions into a creamy baked pasta dish in 50 minutes. Try this easy fall comfort food for Thanksgiving, Sunday dinner or weeknight dinners, since it bakes right in one skillet and feeds a crowd.

Cook the onions slowly until they turn deep golden brown, because that sweetness balances the sharp cheddar and roasted squash. Rush them on high heat and they scorch, which leaves the whole sauce tasting bitter.

Mashing roasted squash straight into the white sauce gives you a silky, golden base without any processed cheese. Baking it right in the same ovenproof skillet also keeps the cleanup short, so one pan does the work from stovetop to table.

Pioneer Woman Butternut Mac and Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

320

kcal

Roasted butternut squash melts into a buttery white sauce with sharp cheddar and sweet onions, then bakes under a toasted breadcrumb crust. The edges bubble and the top turns crisp while the middle stays soft and creamy.

Ingredients

• 12 oz. weight Macaroni
  

• 1/2 whole Butternut Squash
  

• Olive Oil, For Drizzling
  

• 2 whole Yellow Onions, Sliced
  

• 8 tbsp. Butter
  

• 2 tbsp. Flour
  

• 2 c. Whole Milk
  

• Salt And Pepper
  

• 2 c. Grated Sharp Cheddar
  

• 1/2 c. Seasoned Breadcrumbs
  

Directions

• Cook the macaroni: Boil 12 ounces macaroni until al dente, then drain it and rinse with cold water to stop the cooking. Set it aside while you work on the squash.
• Roast the squash: Preheat the oven to 400°F and cut 1/2 butternut squash in half lengthwise. Drizzle it with olive oil and set it cut side up on a rimmed baking sheet, then roast for 20 to 25 minutes until fork tender, keeping an eye on it so the surface browns without burning.
• Mash the squash: Scrape the flesh out of the roasted squash and mash it with a potato masher. Then sprinkle it with salt and pepper and set it aside.
• Caramelize the onions: While the squash roasts, add 2 sliced yellow onions and 2 tablespoons of the butter to a large ovenproof skillet over low to medium-low heat. Stir occasionally until the onions turn deep golden brown, then move them to a plate.
• Make the white sauce: In the same skillet, melt 4 tablespoons of the butter over medium-low heat, then sprinkle over 2 tablespoons flour and whisk it into a thin paste. Cook for 2 minutes, then whisk in 2 cups whole milk and cook gently for a couple of minutes until slightly thick.
• Add squash and cheese: Taste the sauce and add salt, since it usually needs more. Turn the heat to low and stir in the mashed squash, then add 2 cups grated sharp cheddar once it's warmed through.
• Finish the sauce: If the melted sauce feels too thick, add a splash of milk and keep stirring until it's nice and hot. Then stir in the macaroni and taste for salt again.
• Add the crumb topping: Melt the remaining 2 tablespoons butter and combine it with 1/2 cup seasoned breadcrumbs. Sprinkle the crumbs over the macaroni in an even layer.
• Bake and serve: Bake the skillet at 400°F for about 15 minutes, until the crumbs turn golden and the edges bubble. Serve it right away while it's hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, OXO Good Grips nylon potato masher, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen or canned butternut squash instead of roasting a fresh one?

Frozen cubed squash works well, so thaw it, roast it for about 15 minutes to drive off extra water, then mash it. Canned squash purée is another shortcut, but it can taste flat, so add a bit more salt and pepper.

How long do leftovers keep and how do I reheat them?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven with a splash of milk stirred in, since the sauce thickens as it sits and the microwave can make the crumbs soggy.

Can I make this butternut mac and cheese ahead of time?

You can roast and mash the squash and caramelize the onions a day or two ahead and keep them in the fridge. Build the sauce and bake it fresh, because assembled mac and cheese tends to dry out when it waits.

What if I don't have an ovenproof skillet?

Make the onions and sauce in a large pot, then pour everything into a 9x13 baking dish before adding the crumbs. Bake it for the same 15 minutes, though you'll have one extra dish to wash.

What's the most common mistake with this recipe?

Undersalting is the big one, since the squash, milk and pasta all soak up seasoning. Taste the sauce before and after the macaroni goes in, and keep the heat low once the cheese is added so the sauce stays smooth.