Pioneer Woman Butternut Squash Mac and Cheese

Pioneer Woman butternut squash mac and cheese is a creamy baked skillet pasta with roasted squash, sharp cheddar and sweet caramelized onions that comes together in 1 hour 20 minutes. Save this cozy fall comfort food for Thanksgiving, potluck night or Sunday dinner, because it bakes right in one cast iron skillet.

Roast the squash until it's browned in spots, since that caramelized flavor is what makes the sauce taste sweet and nutty. Pull it too early and the sauce turns bland and watery instead of rich.

Mashed roasted squash goes straight into the cheese sauce, so it adds body and color without any extra cream. A pile of deeply browned onions then gets folded in, which gives each bite a sweet backbone that plain mac and cheese never has.

Pioneer Woman Butternut Squash Mac and Cheese

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

649

kcal

A silky butternut squash cheese sauce coats tender elbow macaroni, then bakes under a buttery breadcrumb crust. The edges turn bubbly and crisp while the center stays soft and creamy.

Ingredients

• 1/2 medium butternut squash, seeded
  

• Olive oil, for drizzling
  

• Kosher salt and black pepper, to taste
  

• 12 oz. elbow macaroni (about 3 cups)
  

• 2 onions, thinly sliced
  

• 1 stick salted butter
  

• 2 tbsp. all-purpose flour
  

• 2 c. whole milk, plus more as needed
  

• 2 c. grated sharp cheddar cheese (about 8 ounces)
  

• 1/2 c. seasoned breadcrumbs
  

Directions

• Roast the squash: Preheat the oven to 400°F, drizzle the squash with olive oil and set it cut-side up on a rimmed baking sheet. Roast for 50 to 70 minutes until tender and browned in spots. Then scrape out the flesh, mash it with a potato masher and season with salt and pepper.
• Cook the pasta: Meanwhile, boil 12 oz. elbow macaroni in a large pot of salted water until al dente. Then drain it, rinse under cold water and set it aside.
• Caramelize the onions: Combine 2 sliced onions and 2 tablespoons butter in a large cast-iron skillet over low to medium-low heat. Cook, stirring now and then, for about 20 minutes until deep golden brown, then move them to a plate.
• Make the roux: Melt 4 tablespoons butter in the same skillet over medium-low heat, sprinkle in 2 tablespoons flour and whisk to a thin paste. Cook for 2 minutes, then whisk in 2 cups milk and cook about 2 minutes until slightly thickened.
• Build the cheese sauce: Turn the heat to low and stir in the mashed squash until warmed through, then add 2 cups grated sharp cheddar. If the sauce gets too thick, add a splash of milk and keep stirring until it's nice and hot.
• Combine everything: Stir in the caramelized onions and then the macaroni, and taste for more salt. It will probably need some, since the squash and pasta soak up a lot of seasoning.
• Add the breadcrumbs and bake: Melt the remaining 2 tablespoons butter in the microwave, toss in 1/2 cup seasoned breadcrumbs and sprinkle them over the macaroni. Bake right in the skillet for about 15 minutes until the crumbs are golden and the edges are bubbly.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, OXO Good Grips nylon potato masher, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pumpkin instead of roasted butternut squash?

Plain canned pumpkin puree works in a pinch, though the flavor is a little earthier and less sweet. Use about the same amount as the mashed squash and add salt, since it tastes flat without it.

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

Store the mac and cheese in an airtight container in the fridge for 3 to 4 days. Reheat it with a splash of milk in a covered dish at 350°F, because the pasta soaks up the sauce overnight.

Can I make this ahead of time?

Roast and mash the squash and caramelize the onions a day ahead, then store them in the fridge. On the day, make the sauce and finish the dish as written, which saves you the longest waiting.

What if I don't have a cast iron skillet?

Make the sauce in a large saucepan and pour everything into a 9x13 baking dish before topping with breadcrumbs. Bake it the same 15 minutes, and you'll still get a crisp, golden top.

What's the most common mistake with butternut squash mac and cheese?

Pulling the squash out before it browns is the big one, since underdone squash makes a bland, watery sauce. Rinsing the pasta and cooking it only to al dente also helps, because it keeps the noodles from turning mushy in the oven.