The Ultimate Thanksgiving Mac and Cheese

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 8 servings
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2 cups quartered Brussels sprouts

2 cups diced butternut squash, about 1/2-inch cubes 

3 tablespoons olive oil 

2 teaspoons garlic powder 

Kosher salt and freshly ground black pepper 

1 pound cavatappi or other corkscrew pasta

1 stick (8 tablespoons) unsalted butter

2 cups prepared stuffing 

1/4 cup all-purpose flour 

2 1/2 cups milk, plus more if needed for thinning

1 tablespoon Dijon mustard 

2 cups grated yellow Cheddar

1 cup grated Gruyere


  1. Preheat the oven to 400 degrees F.
  2. Combine the Brussels sprouts and squash in a large bowl. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Spread the vegetables out on a baking sheet and roast until tender and brown and crispy around the edges, 35 to 40 minutes. Set aside.
  3. Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
  4. Melt 4 tablespoons of the butter in a small saucepan. Spread the prepared stuffing out on a baking sheet lined with parchment paper. Drizzle over the melted butter and toss to coat. Roast until crispy, 6 to 8 minutes.
  5. Melt the remaining 4 tablespoons butter in a large pot over medium-low heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Raise the heat to medium and cook until thickened and simmering, 3 to 4 minutes. Whisk in the mustard, then whisk in the Cheddar and Gruyere 1 cup at a time, continuing to whisk until all the cheese is melted and well incorporated. If the cheese sauce is too thick, just add a little more milk to thin. Taste and season with salt and pepper.
  6. Stir in the pasta, butternut squash and Brussels sprouts. Transfer to a baking dish or large serving bowl and top with the toasted stuffing. Serve immediately.