Butternut Squash Mac and Cheese Recipe
User Reviews
5.0
102 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Mac and Cheese Recipe
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An utterly decadent, gooey butternut squash mac and cheese packed with flavor! Serve it as an entree or side dish.
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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)
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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.
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 Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
64g
(21%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
43mg
(14%)
Sodium
842mg
(35%)
Potassium
461mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6564IU
(131%)
Vitamin C
13mg
(14%)
Calcium
417mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 842mg | 35% |
| Potassium | 461mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6564IU | 131% |
| Vitamin C | 13mg | 14% |
| Calcium | 417mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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