Description
This Butternut Squash Mac and Cheese is the ultimate autumn comfort food. This recipe features a luxuriously creamy and velvety cheese sauce made with roasted butternut squash, sharp cheddar, and nutty Gruyère. Topped with crispy panko breadcrumbs and baked to golden-brown perfection, it’s a “sneakily healthy” dish that feels utterly decadent.
Ingredients
1 (16 ounce) package elbow macaroni
1 (2-pound) butternut squash, peeled, seeded, and cubed
1 tablespoon unsalted butter
1 small shallot, minced
2 cloves garlic, minced
2 cups milk
1 cup vegetable broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 cups shredded sharp Cheddar cheese
2 cups shredded Gruyère cheese
½ cup grated Parmesan cheese, divided
¾ cup panko breadcrumbs
2 tablespoons melted unsalted butter
Instructions
Cook the Squash and Pasta:
Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for 15-20 minutes, until very tender. Use a slotted spoon to transfer the cooked squash to a blender. In the same water, cook the elbow macaroni until al dente. Drain and set aside.
Create the Creamy Squash Base:
While the pasta cooks, melt 1 tablespoon of butter in a small skillet. Sauté the shallot and garlic until fragrant, about 2-3 minutes. Add the sautéed aromatics to the blender with the squash, milk, vegetable broth, onion powder, garlic powder, and nutmeg. Blend on high until completely smooth.
Make the Cheese Sauce:
Pour the blended squash mixture into a large pot over medium heat. Bring to a gentle simmer, then reduce the heat to low. Whisk in the shredded cheddar and Gruyère a handful at a time until the sauce is smooth. Season with salt and pepper.
Assemble and Bake:
Add the cooked macaroni and half of the Parmesan cheese to the sauce, stirring to coat. Pour into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with the melted butter and remaining Parmesan. Sprinkle this over the mac and cheese. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden.
Notes
Make-Ahead Instructions:
You can assemble the mac and cheese (without the panko topping) up to a day in advance. Cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes, add the topping, and bake, adding 10-15 minutes to the baking time if needed.
Extra Crispy Topping:
For an even crispier topping, switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it very carefully to prevent the breadcrumbs from burning.
Protein Boost:
For a heartier dish, add cooked and crumbled bacon or pancetta to the panko topping before baking.
- Prep Time: 20
- Cook Time: 50
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: butternut squash mac and cheese, fall comfort food, creamy pasta, baked mac and cheese, vegetarian main course, cheesy pasta bake