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4.3 from 24 votes

Butternut Squash Mac and Cheese

This creamy stovetop butternut squash mac and cheese is the ultimate comfort food. Roasted butternut squash, turned into a silky cheesy sauce, coating macaroni noodles and topped with crispy prosciutto.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Calories: 755 kcal
Course: Dinner , Others
Cuisine: American

Ingredients

  • 1 small butternut squash (cut into 1 inch cubes (1 pound))
  • 1 tablespoon olive oil
  • 5 ounces grated gruyere cheese (about 2 cups (see note #1))
  • 4 lices prosciutto
  • 3 tablespoons shallot (minced)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh sage (chopped)
  • 2 teaspoons fresh thyme leaves (chopped)
  • 1 cup vegetable stock
  • 1 cup half and half
  • 12 ounces macaroni pasta
  • 1 cup reserved pasta water
  • Small pinch cayenne pepper (can omit if you do not want heat)
  • 1/8 teaspoon ground nutmeg
  • kosher salt
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Peel and cut the butternut squash into 1 inch cubes (see in post for how-to cut squash).
  3. Toss cubed squash in 1 tbsp olive oil, a pinch of kosher salt and ground black pepper. Arrange on a greased baking sheet and place in the oven. Roast for 25 minutes, flipping halfway through.
  4. Prepare 12oz macaroni according to package al dente instructions. *Reserve 1 cup of pasta water before draining.*
  5. In a high walled skillet over medium heat, add 2 tbsp butter. Once bubbling, add in the shallot and sauté for 3 minutes. Add in the sage, thyme, and garlic and sauté for an additional minute until fragrant. Add in the roasted butternut squash, cup of vegetable broth and cup of half and half. Allow to come to gentle boil.
  6. Lower oven temp to 400 F. On same pan you roasted the squash, place slices of prosciutto side by side. Bake for 10 minutes, until crispy, set aside.
  7. Using an immersion blender, blend the pasta sauce until smooth. If you do not have an immersion blender, you can ladle into a heat-safe blender. (see note #4)
  8. Lower heat to medium/low. Add in the shredded gruyere cheese and stir until cheese is melted. Add in the nutmeg and cayenne. Taste and add kosher salt and ground black pepper to taste. Add in the macaroni and begin to stir. As you stir the sauce will thicken. Begin adding splashes of reserved pasta water until sauce thins and desired consistency is achieved.
  9. Using your hands or a knife, break up the crispy prosciutto into small chunks. To serve, spoon into bowls and garnish with crispy prosciutto. Enjoy!

Notes

  • I recommend grating your own cheese from the block. Pre-shredded cheese has a caking agent to keep it from clumping, which affects the melting into the silky texture needed.
  • You can also purchase pre-cut and peeled butternut squash to use
  • If you do not have half and half, you can substitute whole milk.
  • If the immersion blender openings are exposed due to the liquid not being high enough, it will splash everywhere. You can transfer to heat safe glass/bowl and blend until smooth.

Nutrition Information

Calories 755kcal (38%) Carbohydrates 92g (31%) Protein 27g (54%) Fat 32g (49%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 80mg (27%) Sodium 596mg (25%) Potassium 1023mg (29%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 20832IU (417%) Vitamin C 43mg (48%) Calcium 555mg (56%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 755

% Daily Value*

Calories 755kcal 38%
Carbohydrates 92g 31%
Protein 27g 54%
Fat 32g 49%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 80mg 27%
Sodium 596mg 25%
Potassium 1023mg 22%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 20832IU 417%
Vitamin C 43mg 48%
Calcium 555mg 56%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.