Directions 15 steps | 120 Minutes
Preheat the oven to 375°F. Measure and prep all ingredients.
Prepare the butternut squash puree. Line a sheet pan with aluminum foil. Add the cubed butternut squash, avocado (or olive) oil, salt and pepper. Toss until the butternut squash is evenly coated.
Roast until the butternut squash is tender and caramelized, stirring halfway, about 25-30 minutes.
While the butternut squash is roasting, prepare the browned butter breadcrumbs. Place the cubed bread into a mixing bowl. In a small saucepan over medium heat, melt the salted butter. Continue to stir until brown speckles form with a nutty aroma.
Transfer the browned butter to the cubed bread and toss until evenly coated. Set aside.
When the butternut squash is done roasting, transfer the roasted butternut squash to the bowl of a food processor and add the whole milk. Puree until smooth and set aside.
Bring a large pot of salted water to a boil. While the water comes to a boil, prepare the cheese sauce. In a large saucepan over medium heat, melt the unsalted butter. Once the butter is melted, add the all-purpose flour. Whisk until a paste forms and a nutty aroma appears, about 1 minute.
Slowly pour in the evaporated milk while continuously whisking.
Once all of the evaporated milk has been incorporated, add the grated sharp white cheddar and Gruyere cheese. Whisk until the cheese is melted.
Stir in the butternut squash puree, grated nutmeg, cayenne pepper and black pepper. Season to taste with salt.
Cook the elbow macaroni until it’s halfway cooked, about 2 minutes before al dente.
Drain the macaroni and add the macaroni to the butternut squash cheese sauce. Stir until well combined.
Transfer the butternut squash mac and cheese to a greased 9x13 casserole dish. Top with the browned butter breadcrumbs.
Bake the butternut squash mac and cheese until golden brown, about 30 minutes.
Serve hot. Enjoy!