Ingredients

1 lb butternut squash, cubed

1 tablespoon cinnamon

1 1/4 tablespoons paprika

1 1/4 tablespoons cayenne pepper

1 garlic clove

2 lb cavatappi pasta

8 tablespoons butter

1 tablespoon olive oil

3/4 cup panko bread crumbs

1/3 cup flour

2 cups whole milk

1/2 teaspoon nutmeg

1.5 cups shredded gruyere cheese

2 cups shredded white cheddar cheese

Salt and pepper, to taste

3 tablespoons chives, chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a small bowl, mix 1 tablespoon cinnamon, 1 tablespoon paprika, and 1/2 tablespoon cayenne pepper. Toss the cubed butternut squash with the spice mixture, then spread it on a baking sheet. Roast for 25-30 minutes until the squash is tender and easily pierced with a fork.

Step 2: Transfer the roasted squash to a food processor. Add 1 garlic clove and blend until the mixture is smooth and creamy, scraping down the sides as needed. Set aside.

Step 3: Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt and the cavatappi pasta. Cook until just al dente according to package instructions. Drain and set aside.

Step 4: In a large non-stick skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the panko breadcrumbs and stir to combine. Press the breadcrumbs into an even layer and let toast without stirring for 2-3 minutes, until golden brown. Remove from heat and transfer to a plate to cool.

Step 5: Using the same skillet, melt the remaining 6 tablespoons butter over medium heat. Whisk in the flour and gradually add the milk, stirring constantly until the sauce begins to thicken.

Step 6: Reduce heat to low and whisk in 1/4 teaspoon nutmeg, 1/4 teaspoon paprika, 1/8 teaspoon cayenne pepper, and salt and pepper to taste. Stir in the butternut squash puree until fully combined.

Step 7: Gradually add the shredded gruyere and white cheddar cheeses, stirring continuously until the cheese is completely melted and the sauce is smooth.

Step 8: Add the cooked pasta to the cheese sauce and stir gently to coat all the noodles. Mix in half of the toasted panko breadcrumbs.

Step 9: Transfer the mac and cheese to a serving dish. Sprinkle the remaining panko breadcrumbs on top along with the chopped chives for a fresh finish. Serve warm.

Tips & Variations

For extra creaminess, stir in a splash of heavy cream or cream cheese to the sauce.

If you prefer less heat, reduce the cayenne pepper or omit it entirely.

Try substituting smoked paprika for regular paprika to add a smoky flavor.

Use gluten-free flour and pasta to make this recipe gluten-free.

For a crunchy topping, bake the assembled mac and cheese under the broiler for 2-3 minutes after adding the breadcrumbs.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best due to its sweetness and texture, but you can substitute with acorn or kabocha squash. Adjust roasting time as needed.