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
Units
Scale
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
