Baked Mac and Cheese with Butternut Squash
You can make this dish with a box of dried elbow macaroni and a block of cheese, but that will result in a side dish with the texture of a prison cafeteria casserole and the flavor of Elmer's glue. You can also make this dish with homemade pasta extruded from a $500 machine and $20-a-pound artisanal cheese and it will be uniformly excellent, though the difference between that and this version will likely be less pronounced than you'd think. Or, you can make this version with store-bought pasta and an inexpensive block of well-behaved vegan cheese, and you'll end up with a dish that's subtly sweet, satisfyingly savory, and just cheesy enough to make up for the lack of dairy.
The origins of macaroni and cheese are murky. Some Italian food historians believe it evolved from a 13th-century Sicilian dish called "maccheroni col cacio", which was made with pasta, breadcrumbs, and cheese. Others believe it originated in the 14th century in Naples, where it was known as "pasta alla cascio e pepe" (pasta with cheese and pepper). The first recorded recipe for macaroni and cheese in the United States appeared in the 1790 cookbook "American Cookery" by Amelia Simmons. In the early 19th century, macaroni and cheese became a popular dish in the United States, and it was often served at potlucks and church suppers. During World War II, macaroni and cheese was a popular dish among American soldiers, and it became a staple of the military ration. After the war, macaroni and cheese continued to be a popular dish in the United States, and it is now considered a classic comfort food.
Baked Mac and Cheese with Butternut Squash Baked Mac and Cheese with Butternut Squash Baked Mac and Cheese with Butternut Squash Baked Mac and Cheese with Butternut Squash
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 8 oz (227 g) elbow macaroni
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups (710 ml) vegetable broth
  • 1 cup (240 ml) milk
  • 1/2 cup (120 g) shredded vegan cheese
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pot or Dutch oven over medium heat, heat olive oil.
  3. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook for 1 minute more.
  5. Add flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in vegetable broth and milk.
  7. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 5 minutes.
  8. Add butternut squash and macaroni to the sauce.
  9. Season with salt and pepper to taste.
  10. Transfer mixture to a greased 9x13 inch (23x33 cm) baking dish or other similarly sized casserole dish.
  11. Bake for 20-25 minutes, or until squash is tender and sauce is bubbly.
  12. Remove from oven and sprinkle with vegan cheese.
  13. Return to oven and bake for 5 minutes more, or until cheese is melted and bubbly.
Why It Works
  • The addition of butternut squash adds a subtle sweetness and creaminess to the dish.
  • Using a high-quality vegan cheese ensures that the dish is still cheesy and flavorful, even without the use of dairy.
  • Baking the macaroni and cheese in the oven allows the sauce to thicken and the cheese to melt and bubble, resulting in a dish that is both creamy and bubbly.