Butternut Squash Mac and Cheese Recipe
An utterly decadent, gooey butternut squash mac and cheese packed with flavor! Serve it as an entree or side dish.
Servings 8 servings
Calories 545kcal
Equipment
- Medium Saucepan
- Large Pot
- Blender or immersion blender
- 9x13-inch or 3½ quart casserole dish
Ingredients
- 4 tablespoons olive oil divided
- 1 small yellow onion chopped (200g)
- ½ teaspoon salt
- 2 garlic cloves chopped
- 4 cups peeled and diced butternut squash (1 pound, 450g)
- 1½ cups vegetable broth (360mL)
- ½ teaspoon ground black pepper
- Pinch nutmeg
- 1 cup whole milk (240mL)
- 1 pound short pasta such as elbow macaroni, medium or large shells, or mini penne (450g)
- 8 ounces sharp cheddar cheese grated (226g)
- 1 cup freshly grated Parmesan Cheese divided (55g)
- 1 cup breadcrumbs (80g)
Instructions
- Preheat the oven to 375°F.
- Heat a medium saucepan over medium heat. Add 2 tablespoons of the olive oil, the onion, and ½ teaspoon of salt. Cook, stirring frequently, for 5 minutes until softened. Add the garlic and cook for 2 more minutes.
- Add the butternut squash, broth, black pepper, and nutmeg and bring to a simmer. Cover and reduce the heat to medium-low. Cook for about 15 minutes, until the squash is fork tender. Remove from the heat and transfer to a blender.
- Add the milk. Vent the top of the blender to release steam and cover the opening loosely with a clean towel. Puree until smooth, about 30 seconds. (You can also blend the squash mixture in the pot using an immersion blender.)
- Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
- Return the squash mixture to low heat. Gradually add the cheddar and then ¾ cup of Parmesan cheese in a few batches, stirring until the cheese is completely melted between each addition. Pour the cheese sauce over the pasta in the large pot and stir gently to coat.
- In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cups of Parmesan cheese, and ¼ teaspoon of black pepper. Stir well so that the oil coats all of the breadcrumbs.
- Transfer the pasta to a lightly greased 9x13-inch casserole dish. Sprinkle the breadcrumb mixture all over the top. Bake for 15 to 20 minutes until bubbling on the sides and the breadcrumbs are toasted. Let rest for 5 minutes before serving.
Video
Notes
- Use freshly grated cheese. Pre-shredded cheese contains anti-clumping agents that prevent it from melting into a creamy, smooth sauce.
- Use an immersion blender. Instead of blending the butternut squash using a regular blender, you can use an immersion blender instead.
- Make fresh breadcrumbs. To make breadcrumbs at home, remove the crusts from 3 to 4 slices of bread, then chop it into very fine crumbs. For larger pieces, you can crumble them with your fingers.
- Skip baking the macaroni and cheese. Once the pasta and cheese sauce are combined, cook over medium-low heat for 3 minutes to reheat. Toast the breadcrumbs separately in a skillet with a couple of tablespoons of butter. Serve the mac and cheese in bowls, then sprinkle the toasted breadcrumbs over the top.
- For an extra crispy breadcrumb topping, finish the mac and cheese under the broiler for 1 to 2 minutes.
- Fresh herb garnish: Garnish the top of the casserole with fresh thyme, chopped sage leaves, or chopped parsley if desired.
Nutrition
Calories: 545kcal | Carbohydrates: 64g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 842mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6564IU | Vitamin C: 13mg | Calcium: 417mg | Iron: 2mg