Get ready for a flavor-packed twist on a classic comfort food! This Butternut Squash Mac and Cheese is creamy, cheesy, and oh-so-satisfying. We’re talking tender pasta shells coated in a luscious butternut squash cheese sauce, topped with a crunchy panko breadcrumb topping. It’s the perfect dish for a cozy night in or a special occasion.
Why You’ll Love This Recipe
- Veggie-Packed Goodness: Sneaking in some extra veggies has never been easier (or tastier!). Butternut squash adds a natural sweetness and creaminess to this mac and cheese.
- Homemade Sauce Supreme: Forget the boxed stuff! This homemade cheese sauce is made with real ingredients and bursting with flavor.
- Crowd-Pleasing Perfection: This dish is guaranteed to be a hit with kids and adults alike.
Ingredients
Here’s what you’ll need to create this culinary masterpiece:
- Olive oil spray: For greasing the baking dish.
- Kosher salt: Enhances all the flavors.
- Cubed butternut squash: The star of the show!
- Whole wheat elbow pasta: We’re going for a healthier twist.
- Low sodium vegetable broth: Adds depth of flavor to the sauce.
- Onion powder: A touch of oniony goodness.
- Garlic powder: Adds a savory kick.
- Panko breadcrumbs: For a crispy, golden topping.
- Freshly grated Parmesan cheese: Because cheese is essential.
- Unsalted butter: Adds richness to the sauce.
- Medium shallot: Finely minced for flavor.
- All-purpose flour: Helps thicken the sauce.
- Skim milk: Creates a creamy base.
- Shredded Gruyere cheese: Adds a nutty, complex flavor.
- Shredded cheddar cheese: A classic mac and cheese cheese.
- Chopped chives: Optional, for a fresh garnish.
How to Make Butternut Squash Mac and Cheese
Step 1: Cook the Squash and Pasta
Preheat your oven to 375 degrees F. Spray a baking dish with olive oil. Boil the butternut squash until tender, then transfer it to a blender. Cook the pasta according to package directions.
Step 2: Make the Butternut Squash Puree
Add ½ cup vegetable broth, onion powder, garlic powder, salt, and pepper to the blender with the squash. Blend until smooth.
Step 3: Make the Breadcrumb Topping
In a small bowl, combine breadcrumbs, Parmesan cheese, salt, and pepper.
Step 4: Make the Cheese Sauce
Melt the butter in a saucepan. Add the shallots and sauté. Sprinkle in the flour and cook. Whisk in the remaining vegetable broth and milk, bring to a boil, then reduce heat and simmer.
Step 5: Combine and Bake
Remove the sauce from heat and whisk in the Gruyere, cheddar cheese, pureed squash, salt, and pepper. Add the sauce to the cooked pasta and stir. Transfer to the baking dish, sprinkle with the breadcrumb mixture, and bake until golden and bubbly. Broil for a few minutes to brown the topping.
Pro Tips for Making the Recipe
- Roast the squash: For a deeper flavor, roast the squash instead of boiling it.
- Use an immersion blender: If you have an immersion blender, you can puree the squash directly in the pot.
- Don’t overcook the pasta: Cook it al dente so it doesn’t become mushy in the oven.
How to Serve Butternut Squash Mac and Cheese
- Fresh Garnish: Sprinkle with chopped chives for a pop of color and freshness.
- Side Salad: A simple green salad with a light vinaigrette is a perfect pairing.
- Protein Power: Add some cooked chicken or bacon to make it a complete meal.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in the microwave or in the oven until warmed through.
FAQs
Can I use a different type of pasta?
Yes, any short pasta shape will work well in this recipe.
Can I make this recipe vegan?
Yes, you can use vegan butter, cheese substitutes, and plant-based milk.
Can I freeze this mac and cheese?
It’s best enjoyed fresh, but you can freeze it before baking. Thaw completely before baking.
How can I make the topping extra crispy?
Toss the breadcrumbs with a bit of melted butter before baking.
There you have it! A delicious and healthy Butternut Squash Mac and Cheese recipe that’s sure to become a new family favorite. Enjoy!
PrintButternut Squash Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Butternut Squash Mac and Cheese is a delicious twist on a classic favorite. Made with whole wheat pasta and a blend of Gruyere and cheddar cheese, it’s a healthy and satisfying dish the whole family will love.
Ingredients
Produce
- 1 pound cubed butternut squash
- Chopped chives (optional, for garnish)
Pantry
- Olive oil spray
- Kosher salt
- 10 ounces whole wheat elbow pasta
- 1 1/2 cups low sodium vegetable broth (divided)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 medium shallot (minced)
- 1/4 cup all-purpose flour
- 2 cups skim milk
Dairy
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil.
- Cook Squash: Bring a large pot of salted water to a boil. Add squash and boil until tender, 5-6 minutes. Transfer squash to a blender.
- Cook Pasta: Add pasta to boiling water and cook according to package directions. Drain and return to the pot.
- Puree Squash: Add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper to the blender with the squash. Blend until smooth.
- Make Breadcrumb Topping: In a small bowl, combine breadcrumbs, Parmesan cheese, ¼ teaspoon salt and pepper.
- Make Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add shallots and sauté 2 minutes. Sprinkle in flour and cook 1 minute more. Whisk in the remaining 1 cup broth and milk. Bring to a boil, then reduce heat and simmer for 5 minutes, whisking frequently.
- Combine Sauce and Squash: Remove the pot from heat and whisk in Gruyere and cheddar cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
- Assemble and Bake: Add sauce to noodles and mix gently. Transfer to the prepared baking dish. Sprinkle with breadcrumb mixture and bake for 25 minutes. Broil for 2-3 minutes, or until golden brown.
Notes
- For a richer flavor, use whole milk instead of skim milk.
- You can substitute other types of winter squash, such as acorn squash or pumpkin.
- If you don’t have Gruyere cheese, you can use Swiss cheese instead.
- For a spicier mac and cheese, add a pinch of cayenne pepper to the cheese sauce.
- This dish can be made ahead of time and reheated in the oven.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
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