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In celebration of the brisk days and crisp air of the fall season, I decided to prepare one of my most beloved autumn-inspired comfort dishes: baked butternut-squash macaroni and cheese. The recipe I followed is by Ree Drummond, famously known as The Pioneer Woman, who has built a loyal following thanks to her accessible, hearty, and family-oriented approach to comforting classic American cuisine. Her style often revolves around wholesome ingredients and straightforward techniques that yield deeply satisfying meals, and this butternut-squash variation on the traditional mac and cheese fits perfectly into that philosophy.
Before stepping into the kitchen, I was drawn to the simplicity of this recipe—it promises a rewarding dish that can be completed in less than an hour, making it an ideal option for a weeknight dinner during the cooler months of fall or winter. Its reliance on a short list of budget-friendly ingredients also makes it an attractive choice for those seeking to create something impressive without investing too much time or money. While I ultimately spent approximately $43 on ingredients, that total included pantry staples such as butter, milk, and flour that many home cooks already own. The recipe’s generous yield is designed to serve twelve portions, which, when broken down, would translate to less than four dollars per serving even if every single ingredient needed to be purchased.
I began by preparing the star of the dish—the butternut squash. Drummond’s version specifically instructs the cook to start with a whole butternut squash, sliced in half lengthwise, rather than using pre-cut cubes. Surprisingly, despite the squash’s dense exterior, I found the process of cutting it quite manageable. For this recipe, only one half is necessary, so I reserved the other half to use on a different day, perhaps for a soup or roasted vegetable medley. After slicing, I carefully scooped out the seeds and fibrous pulp from its hollow core using a spoon. This brief step, though requiring a bit of effort and vigorous scraping, ensured a clean surface for roasting.
Next, I preheated my oven to 400 degrees Fahrenheit and placed the squash halves on a baking sheet. After drizzling them generously with olive oil, their surface gleamed lightly under the kitchen lights. Into the oven they went, roasting until fork-tender and attractively caramelized—an outcome that took roughly thirty minutes and filled the kitchen with a subtly sweet aroma reminiscent of autumn harvests.
While the squash roasted, I turned my attention to the onions, an essential component that lends both texture and an irresistible savory richness to the final dish. The recipe calls for two medium yellow onions, sliced thinly to allow for an even caramelization. I heated two tablespoons of butter in a large oven-safe skillet—this would later become the same vessel in which the entire dish would be assembled. The onions slowly transformed as they cooked, turning from pale and crisp to an inviting deep golden brown. The savory scent that filled the room was intoxicating, drawing remarks from my roommates who paused to comment on how appetizing everything smelled. After about fifteen minutes of gentle sautéing and the occasional stir, the onions had reached the perfect balance between softness and sweetness. I transferred them to a plate and kept them warm for later.
At this point, I prepared the macaroni that would serve as the comforting backbone of the casserole. The recipe specifies twelve ounces of pasta—I opted for classic elbow macaroni—and cooked it in salted water until just al dente, firm enough to hold its shape in the forthcoming cheesy sauce. Once boiled, I drained the pasta and set it aside in a colander until the rest of the ingredients were ready.
When the butternut squash was fully roasted after its thirty-minute oven stay, I removed it and allowed it to cool slightly. Using a fork, I scraped the tender, golden interior from its skin—an effortless task thanks to its perfect softness. The texture was creamy yet robust, and after placing the flesh in a medium-sized bowl, I mashed it lightly with the fork until it reached a velvety consistency. Because the roasting process had rendered the squash supple, minimal mashing was required.
With both the squash and onions ready, I returned to the same skillet used earlier to create the sauce—a key step that develops the creamy cohesion between the cheese and the squash. Into the skillet went four tablespoons of butter, melted gently over medium-high heat to form the base of a luscious, velvety sauce. The next additions included two cups of shredded sharp cheddar cheese, flour, and the previously prepared mashed squash. Although Drummond recommends sharp cheddar, I personally used a medium-sharp version that imparted a slightly less pungent, creamier profile. I hand-grated the cheese instead of using pre-shredded packaged cheddar, as freshly shredded cheese tends to melt more smoothly and carry a richer flavor.
Once the flour and cheese began to blend into the butter and squash, I gradually incorporated two cups of whole milk, stirring continuously to form a cohesive, thick sauce with an inviting golden hue. Each addition of milk further smoothed the mixture, transforming the ingredients into a glossy, creamy sauce that clung luxuriously to the spoon. When the texture reached the ideal creamy consistency, I added the cooked macaroni, carefully folding it with a wooden spoon to ensure that every piece of pasta was evenly coated. The final touch before baking came with the reintroduction of the sautéed onions. I stirred them into the pasta mixture, though I found them somewhat resistant to dispersing evenly—they tended to cluster—but with persistent folding, I finally achieved a harmonious blend.
To complete the dish, I prepared a quick topping of buttery Panko breadcrumbs to create that essential crunch contrasting with the creamy interior. After melting two tablespoons of butter, I mixed in half a cup of seasoned breadcrumbs, then sprinkled this mixture generously over the mac and cheese. The skillet returned to the oven for approximately twenty minutes, during which the breadcrumbs toasted beautifully and the edges of the pasta turned golden and crisp.
When I removed the skillet from the oven, the final result was absolutely enticing—its surface golden-brown and slightly crisp, offering just the right balance between texture and warmth. Serving it with a spatula revealed the layers beneath: creamy pasta intertwined with threads of caramelized onion glistening through the cheese sauce. Each bite delivered a comforting mix of creaminess, crunch, and savory depth.
In my opinion, this is one of the most flavorful versions of baked mac and cheese I have ever prepared—even when compared to renditions by culinary icons like Ina Garten or Martha Stewart. The addition of the onions imbued the dish with a strong, buttery complexity, though at times their richness seemed almost too assertive, somewhat overshadowing the delicate sweetness of the roasted squash and the sharpness of the cheddar. In future attempts, I might reduce the quantity of onions slightly to let the squash’s subtle earthiness shine more prominently. Still, the dish’s texture was undeniably delightful—the creamy, cheesy sauce perfectly contrasted with the crisp breadcrumb topping, creating an indulgent yet balanced comfort meal.
Although the recipe purportedly yields twelve servings, I found that, based on the generous portions I plated, it realistically produces closer to eight substantial servings. Regardless of this small discrepancy, Ree Drummond’s butternut-squash mac and cheese has confidently earned a spot among my go-to autumn recipes. It offers the perfect synthesis of comforting familiarity and seasonal warmth, a dish that envelops the cook and diner alike in the cozy essence of fall evenings shared over a home-cooked meal.
Sourse: https://www.businessinsider.com/pioneer-woman-ree-drummond-butternut-squash-mac-and-cheese-review-2022-11
