Butternut and pancetta macaroni- family meal in 45 minutes
An indulgent, deeply comforting macaroni cheese that elevates a familiar family favourite into something truly special. Tender pasta is coated in a luxuriously smooth cheese sauce made with sharp, mature cheddar for a bold, savoury bite and melting mozzarella to give that irresistible creaminess and stretch. Sweet roast butternut squash is stirred through the dish, adding natural sweetness, colour and a soft, velvety texture that perfectly balances the richness of the cheese.
Crispy pancetta brings an extra layer of flavour, delivering a salty, smoky depth that cuts through the creaminess and keeps every mouthful interesting. The dish is finished with a generous scattering of golden, buttery breadcrumbs, which bake to a crisp, crunchy topping that contrasts beautifully with the soft pasta and sauce beneath. Every spoonful offers a mix of creamy, savoury and sweet flavours, making this macaroni cheese feel indulgent and satisfying without being complicated.
Despite its rich, slow-cooked taste, this is a surprisingly achievable recipe for any night of the week. Preparation takes less than 30 minutes, with the oven doing most of the work during a 30-minute cooking time. From start to finish, you can have this comforting family dinner ready in just 45 minutes to 1 hour, making it ideal for busy evenings when you want something homemade, hearty and warming without spending hours in the kitchen.
Perfect for sharing, this recipe creates 4 generous servings, making it a great option for a family meal, relaxed entertaining or even planned leftovers for the next day. Nutritionally, each serving provides 642 kcal, 39.2g protein, 36.1g carbohydrate (of which 15.2g sugars), 37g fat (of which 20.9g saturates), 3.7g fibre and 2.64g salt. Rich, golden and irresistibly comforting, this butternut squash and pancetta macaroni cheese is a dish designed to bring everyone back to the table for seconds.
Butternut and pancetta macaroni- ingredient list!
Ingredient list for the macaroni-
1 small butternut squash (approximately 400g/14oz prepared weight), peeled and sliced into 2cm/¾in cubes
One tablespoon of olive oil
500ml/18fl oz full-fat milk and 200g/7oz chopped pancetta
One teaspoon of garlic powder
One teaspoon ground nutmeg, 250g/9oz macaroni, 150g/5½oz mature cheddar, grated mozzarella, 125g/4½oz salt, and freshly ground black pepper
Ingredient list for the crumb topping-
Panko breadcrumbs, 60g/2¼oz
30g/1oz butter, melted
2 tbsp chopped fresh chives, to garnish
Butternut and pancetta macaroni- step by step instruction guide!
Step 1
Preheat the oven to 200°C / 180°C fan / Gas Mark 6, allowing it to fully come up to temperature before you begin assembling the dish. This ensures the macaroni cheese bakes evenly, the cheese sauce bubbles gently, and the breadcrumb topping turns perfectly golden and crisp in the oven.
Step 2
Put the butternut squash onto a large baking tray in a single, even layer. Drizzle over the oil, then season generously with salt and freshly ground black pepper. Toss well to ensure every piece is evenly coated, then spread out to allow the squash to roast rather than steam. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until the squash is completely tender and lightly caramelised, with golden edges. Once roasted, transfer the hot squash to a food processor. Add 100ml / 3½fl oz water and blend until completely smooth and velvety, scraping down the sides as needed. The mixture should form a thick but pourable purée, yielding approximately 240–280g / 8½–10oz. Set the purée aside until needed, ready to be stirred into the cheese sauce later.
Step 3
Meanwhile, place a large ovenproof frying pan or skillet (approximately 28cm / 11in wide) over a medium heat and allow it to warm up fully. Add the pancetta to the dry pan and fry for 5–6 minutes, stirring occasionally, until it becomes crisp, deeply golden and has released its savoury, smoky fat. Once cooked, lift the pancetta out with a slotted spoon and set aside on a plate, leaving a small amount of the rendered fat in the pan to add extra flavour to the next stage of the dish.
Step 4
Pour the milk and 600ml / 20fl oz water into the pan, stirring to lift any flavourful bits left from the pancetta. Add the garlic powder, nutmeg and a small pinch of salt, then bring the mixture just up to a gentle simmer. Gradually stir in the macaroni, making sure it is well submerged in the liquid. Cook for 12–14 minutes, stirring frequently and scraping the base of the pan to prevent the pasta from sticking. As the macaroni cooks, the starch will naturally thicken the liquid, creating a rich, creamy sauce. Continue cooking until the pasta is just al dente and the sauce has reduced to a smooth, velvety consistency, ready for the cheeses and squash to be added.
Step 5
Remove the pan from the heat and allow it to stand for a moment, letting the sauce settle until it stops bubbling—this helps prevent the cheese from splitting. Add the cheddar and mozzarella gradually, a handful at a time, stirring well after each addition until fully melted and the sauce is smooth, glossy and cohesive before adding more. Continue until all the cheese has been incorporated and the sauce is rich and silky.
Step 6
Gently fold in the butternut squash purée, followed by the crispy pancetta, making sure they are evenly distributed throughout the pasta. Season to taste with salt and freshly ground black pepper. At this stage the sauce may appear slightly loose, but don’t worry— it will continue to thicken and become beautifully creamy as the cheese fully melts and the pasta rests.
Step 7
To make the topping, place the breadcrumbs into a bowl and pour over the melted butter. Mix well until the crumbs are evenly coated and lightly glossy. Scatter the buttery breadcrumbs evenly over the macaroni cheese, ensuring a good, even coverage to create a crisp, golden topping once baked.
Step 8
Preheat the grill to its hottest setting. Place the pan under the grill and cook the macaroni cheese for 3–4 minutes, watching closely, until the breadcrumb topping is crisp, deeply golden and lightly bubbling. Remove from the grill, scatter over freshly chopped chives for a burst of colour and freshness, and serve hot, straight from the pan for the ultimate comforting finish.