5.0 from 30 votes
Butternut Squash Mac and Cheese
Cheesy, creamy, & infused with butternut squash, this mac and cheese is an elegant twist on a favorite dish!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8 servings
Calories: 669 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 butternut squash 2 ½ cups, halved lengthwise and seeded
- 1 pound elbow macaroni or small shells
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- ½ cup finely diced onion
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup light cream or half and half
- ½ cup chicken broth or vegetable broth
- ½ teaspoon dry mustard powder
- ⅛ teaspoon cayenne pepper
- 3 cups shredded sharp cheddar cheese divided
- 1 cup shredded gruyere cheese or Havarti
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping
- 2 tablespoons seasoned bread crumbs
- 1 tablespoon melted salted butter
Instructions
- Preheat oven to 400°F.
- Brush the squash with oil and season with salt and pepper. Place cut side down on a baking pan and roast 45 minutes or until tender.
- While the squash is roasting, cook pasta al dente (firm) according to package directions. Drain well.
- Once squash is done, use a spoon to scoop out the flesh of the squash and mash until smooth. Set aside.
- Melt butter over medium heat in a large saucepan. Add onion and cook until tender.
- Whisk in flour and let cook 2 minutes while stirring. Add milk a little bit at a time stirring until smooth after each addition.
- Add cream, broth, mustard powder, & cayenne. Continue stirring until the sauce comes to a boil. Reduce heat to a simmer and cook 2 minutes.
- Remove the sauce from the stove and stir in cheeses until melted. Taste and generously season the sauce with salt & pepper.
- Combine cheese sauce, mashed butternut squash and pasta. Spread into a greased 9×13 pan.
- Combine topping ingredients and sprinkle overtop.
- Bake 15-20 minutes or until bubbly and the top is browned. Do not over cook. Cool 10-15 minutes before serving.
Cup of Yum
Notes
- The flavor of this dish is different than a typical mac and cheese, it's creamy and sweet with a squash flavor.
- If your squash is hard to cut, poke it with a fork a few times and microwave 3-5 minutes. This will make it easier to cut.
- A whole butternut squash can be replaced with cubed squash or even frozen squash if your store carries it.
- Shred the cheeses by hand from a block of cheese. Pre-shredded cheeses don't melt as well.
- Gruyere is a mild swiss cheese. It can be replaced with havarti or even additional cheddar.
- Be sure to remove the sauce from the heat before adding the shredded cheese, if overheated the cheeses can separate and the sauce can become grainy.
Nutrition Information
Serving
1.5cups
Calories
669
(33%)
Carbohydrates
62g
(21%)
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
733mg
(31%)
Potassium
636mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
11027IU
(221%)
Vitamin C
22mg
(24%)
Calcium
679mg
(68%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 669
% Daily Value*
| Serving | 1.5cups | |
| Calories | 669 | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 733mg | 31% |
| Potassium | 636mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 11027IU | 221% |
| Vitamin C | 22mg | 24% |
| Calcium | 679mg | 68% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.