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Butternut Squash Mac and Cheese Recipe

An utterly decadent, gooey butternut squash mac and cheese packed with flavor! Serve it as an entree or side dish.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 545 kcal
Course: Main Course
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.