Butternut Squash Mac and Cheese Recipe
User Reviews
4.5
-
Servings
8 servings
Butternut Squash Mac and Cheese Recipe
Description
Butternut Squash Mac and Cheese starts with al dente pasta shells mixed into a rich cheese sauce featuring aged cheddar and pureed butternut squash. Aromatics like onion and garlic are sautéed with fresh thyme before forming a roux with flour and butter. Milk is added to make a smooth base that thickens before incorporating cheese, squash, Dijon mustard, and warming spices such as nutmeg, cayenne, and black pepper. The sauce coats the pasta, which is then transferred to a baking dish.
A topping made from fresh breadcrumbs mixed with chopped sage, Parmesan cheese, butter, and seasoning adds crisp texture after baking. The dish is baked until bubbling and golden, marrying creamy and crunchy elements with a balance of savory and mild sweetness from the squash.
This recipe can be prepared a day ahead to save time; simply cover and refrigerate after mixing the pasta with sauce, then bake when ready. The squash adds moisture and flavor while maintaining the familiar mac and cheese appeal.
Ingredients
For the mac and cheese:
- 1 pound pasta dried, shells variety
- kosher salt
- 4 tablespoons butter unsalted
- 1/2 onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon thyme fresh leaves
- 4 tablespoons flour
- 2 cups milk at room temperature
- 2 cups cheddar cheese 8 ounces, grated, aged/sharp, Kerrygold brand used
- 2 (15 ounce) butternut squash canned; canned pumpkin can substitute
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg grated
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon black pepper freshly ground, plus more to taste
For the breadcrumb topping:
- 2 cups breadcrumbs fresh
- 1 1/2 tablespoons sage chopped, fresh
- 1 tablespoon Parmesan Cheese grated
- 2 tablespoons unsalted butter melted
- kosher salt
- black pepper freshly ground
Instructions
- Cook pasta in a large pot of salted, boiling water, and drain 2 minutes shy of the package instructions. Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position.
- Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
- Pour cheese sauce into the bowl with the cooked shells until the macaroni is sufficiently coated in sauce. You may not use all the sauce (I had a little leftover). Using a spatula, transfer shells and sauce into a 9" x 13" baking dish.
- Combine breadcrumbs, sage, Parmesan cheese and melted butter in a medium bowl, tossing until crumbs are evenly coated in the butter. Season with a pinch of kosher salt and several turns of black pepper. Sprinkle breadcrumb topping evenly over the shells and cheese. Bake in the oven until the breadcrumbs are golden brown and sauce bubbles around the edges (25 - 30 minutes). Let cool for a few moments before serving.
Notes
- This dish can be assembled up to a day ahead; refrigerate covered until ready to bake.
- Let the casserole come to room temperature before baking for even cooking.
- Canned butternut squash can be substituted with canned pumpkin if needed.
- Use fresh breadcrumbs and sage in the topping for optimal flavor and texture.
User Reviews
Overall Rating
4.5
You'll Also Love
