Ingredients
Equipment
Method
Cook the butternut squash
- Preheat the oven to 400°F, then spread the cubed butternut squash on a sheet pan and roast for 20 to 25 minutes until fork-tender and lightly caramelized.
- Transfer the roasted squash to a bowl and mash or blend until completely smooth, then set aside.
Cook the pasta
- Bring a pot of salted water to a rolling boil, then cook the elbow pasta according to package directions until tender.
- Drain the pasta well and set aside while you make the cheese sauce.
Make the cheddar sauce
- Melt the butter in a saucepan over low heat, whisking until glossy.
- Whisk in the all-purpose flour and cook for 1 minute until bubbling but not browned.
- Whisk in the milk gradually, then cook for 3 to 5 minutes until thick enough to coat the back of a spoon.
- Whisk the smooth squash puree into the milk mixture until fully combined and creamy.
- Stir in the shredded sharp cheddar cheese and cook until melted and smooth, then season with paprika or cayenne, black pepper, and salt to taste.
Combine and serve
- Fold the drained pasta into the cheese sauce until every piece is coated, then serve warm.
Notes
For the smoothest texture, roast until fork-tender and blend the squash until fully smooth before adding to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen the sauce. Freezing is not recommended because the sauce can separate when thawed. For a lighter option, use reduced-fat cheddar and 2% milk to keep the sauce creamy.