Butternut Squash Mac & Cheese with Roasted Garlic & Kale
Prep time : 20 minutes | Cook time : 1 hour 20 minutes | Makes 4 servings
This mac and cheese is the definition of fall comfort - creamy, cozy, and packed with flavour without being heavy. The roasted butternut squash blends right into the sauce for a velvety texture, the roasted garlic brings that mellow sweetness, and the Lacinato kale adds the perfect pop of colour and bite. It’s indulgent but still feels nourishing… which is exactly the vibe we want.
INGREDIENTS
1 small butternut squash (you’ll use half, roasted)
1 head garlic (roasted)
Olive oil, salt & pepper
3 cups milk
⅓ cup butter
⅓ cup flour
2 tbsp Dijon mustard
Fresh thyme
400 g pasta of your choice (I use large shells, macaroni also works great)
400 g cheddar, shredded
200 g gruyere, shredded
150 g mozzarella, shredded (reserve about 1 cup of the mixed cheeses for topping)
6 leaves Lacinato kale, finely chopped
INSTRUCTIONS
Start by preheating your oven to 375°F. Halve the butternut squash, drizzle it with olive oil, salt, and pepper, and place it cut-side down on a sheet pan. Slice the top off the head of garlic, drizzle with a little oil, wrap it in foil, and roast both until soft and caramelized, about 40–50 minutes. Once cooled slightly, scoop out half of the squash (if it’s too hard, then it has to be cooked longer) and squeeze out all the roasted garlic cloves. Set aside.
While the veggies roast, cook your pasta in well-salted water until just shy of al dente, then set it aside. In a large pot, melt the butter over medium heat, whisk in the flour, and cook for a minute. Slowly pour in the milk, whisking until the sauce thickens into a smooth béchamel. Stir in the Dijon, plenty of salt and pepper, fresh thyme, and all the roasted garlic. Add the cheddar, gruyere, and mozzarella - keeping about a cup of the mixed cheeses aside for topping - and stir until everything melts into a creamy sauce. If it feels too thick, splash in more milk; if it’s too thin, let it simmer a little longer.
Stir in the roasted squash and finely chopped Lacinato kale, then fold in the cooked pasta until everything is coated. Transfer the mixture to a large baking dish, sprinkle the remaining cheese over the top, and bake for about 15 minutes, or until golden and bubbly. Finish with fresh thyme and cracked pepper before serving.
