Butternut Squash Macaroni and Cheese

Contributed by: Chef Andrew Copley

Butternut Squash Macaroni and Cheese

Recipe type: Yield: 10-12 Prep time: Cook time: Total time:

Butternut Squash Macaroni and Cheese taste great. Chef Copley’s addition of diced caramelized butternut squash to an American classic makes this recipe perfect


Cheese sauce5 T butter5 T all purpose flour5-7 C milk7 oz fresh butternut squash puree* or 7 oz canned pumpkin puree4 T Dijon mustard4 T roasted garlic puree5 oz sharp cheddar cheese, grated5 oz Gruyere cheese, grated1/2 teaspoon paprika1 teaspoon truffle oilTabasco, to tasteKosher salt and black pepper – to tasteCaramelized butternut squash4 T olive oil1 large butternut squash, peeled, seeded – 1/2 inch dice1 cinnamon stick4 T brown sugar


  1. Preheat oven to 325
  2. In a medium saucepan over low heat melt the butter, whisk in the flour to make a paste and cook for 1 minute or until smooth.
  3. Add 3 cups of the milk and continuously stir, once the milk is absorbed add 2 more cups of milk and stir until it is lump free.
  4. Whisk in the butternut squash or pumpkin puree, mustard and garlic.
  5. Cook the mixture for 3 minutes on low heat continuously stirring; the mix should generously coat the back of a spoon (if the mixture seems to thick add a little more milk).
  6. Fold in the cheddar and Gruyere cheese; add the paprika, truffle oil, Tabasco and season to taste.
  7. Set aside and keep warm.
  8. To make squash puree, cut in half lengthwise, scrape out seeds and strings and roast in 350

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