Print

Macaroni and Cheese in Acorn Squash Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Macaroni and Cheese in Acorn Squash Bowls blends creamy, cheesy pasta with roasted acorn squash halves—creating a cozy, fall‑inspired comfort meal that’s as visually appealing as it is satisfying.

Ingredients

  • 2 acorn squashes, halved and seeds removed
  • Olive oil, for brushing
  • Salt and black pepper, to taste
  • 8 oz elbow macaroni (or other small pasta)
  • 2 tbsp butter
  • 2 tbsp all‑purpose flour
  • 1 ½ cups milk (whole or 2%)
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup shredded Gruyère or mozzarella (optional)
  • ½ tsp garlic powder
  • 1 tsp Dijon mustard (optional)
  • A pinch of nutmeg (optional)
  • Fresh herbs (optional, for garnish) or breadcrumbs (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash with olive oil, and sprinkle with salt and pepper. Place them cut‑side down on the baking sheet and roast for 30–35 minutes until tender and caramelized at the edges.
  3. Meanwhile, cook the macaroni in salted boiling water until al dente. Drain and set aside.
  4. In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute.
  5. Slowly whisk in the milk, stirring until the mixture thickens and becomes smooth.
  6. Stir in the shredded cheddar (and Gruyère or mozzarella if using), garlic powder, Dijon mustard, nutmeg, salt and pepper, until the sauce is smooth and creamy.
  7. Fold in the cooked macaroni until well coated with the cheese sauce.
  8. Remove the roasted squash halves from the oven and flip them so the cut side faces up. Gently fill each squash half with the mac and cheese mixture.
  9. If you’d like a golden top: sprinkle extra cheese or breadcrumbs on each, then broil for 2–3 minutes until bubbly and browned.
  10. Garnish with fresh herbs if desired and serve hot.

Notes

  • You can stir in  sautéed mushrooms into the mac & cheese for extra flavor.
  • Butternut squash halves can be used instead of acorn for a slightly different texture and look.
  • Add smoked paprika or use smoked gouda in the sauce for a smoky variation.
  • For a lighter version, use whole‑wheat pasta and reduce the cheese slightly.

Nutrition

Find it online: https://cookedbymaya.com/macaroni-and-cheese-in-acorn-squash-bowls/