Butternut Squash Mac and Cheese
This fall flavored butternut squash mac and cheese recipe is the ultimate comfort food. It’s a healthier, lightened up version of your childhood favorite and everyone is going to love it!
Servings: 8 servings
Ingredients
- 1 Tablespoon olive oil
- ½ medium onion diced
- 1-2 garlic cloves minced
- 4-5 cups butternut squash peeled, de-seeded and cut into 1 inch cubes
- 4 cups low sodium vegetable broth or chicken broth
- ¾ cup milk of choice unsweetened
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon nutmeg
- ¼ teaspoon thyme
- ½ teaspoon ground black pepper or to taste
- 1 lb dried pasta see notes
- 1 cup sharp cheddar cheese shredded
- 1 cup cheese of choice any combination: gruyere, gouda, parmesan, asiago, fontina, swiss, shredded
- ¼ cup panko breadcrumbs
- 1-2 teaspoons olive oil
- paprika
Instructions
- Heat a medium-large pot over medium-high heat. Once hot, add the tablespoon of olive oil. Add the onions and sauté until translucent and just starting to brown, approximately 7-9 minutes. Add the garlic and sauté for 1-2 minutes until fragrant. Place onion and garlic mixture in a small bowl and set aside.
- Add the butternut squash and vegetable broth to the same pot and bring the mixture to a boil. Reduce the heat to a simmer. Simmer for 20-25 minutes or until butternut squash is fork tender. Remove from heat, reserve ½ cup of the vegetable broth. Drain the butternut squash and let cool to room temperature.
- Meanwhile, as the butternut squash is cooking, prepare the pasta. Bring another large pot of water to a boil. Cook the pasta according to the package instructions to al dente. Drain and set aside.
- Preheat the oven to 350°F. Grease a 9x13 baking dish and set aside.
- Once the butternut squash has cooled, add it to a high-speed blender or food processor. Add the onion/garlic mixture, the ½ cup reserved vegetable broth, milk, Dijon mustard, Worcestershire sauce, nutmeg, thyme, and black pepper. Blend until smooth and creamy, adding additional milk or broth if too thick. Taste and adjust seasoning to your liking.
- Place the pureed butternut squash sauce back in the pot you boiled it in. Turn the heat to medium-low to warm. Add 1 ¾ cups of cheese and stir until it has completely melted.
- To a large mixing bowl (or the large pot you boiled the pasta in) add the pasta and sauce and stir well. Pour the pasta into the prepared baking dish and spread evenly.
- In a small bowl, combine the breadcrumbs, olive oil, and paprika. Sprinkle evenly over the mac and cheese. Bake in the oven for 10 minutes. After ten minutes sprinkle the remaining ¼ cup shredded cheese over the top and place back in the oven until the cheese is completely melted on top. Enjoy!
Nutrition Facts
per serving (based on 8 servings)
273 Calories, 13 gram fat, 12 gram protein, 33 gram total carbohydrate, 6 grams of fiber, 3 grams sugar, 246 mg sodium
Notes:
You can use any shape pasta. I like ones that hold a lot of sauce for this recipe (shells, elbows, cavatappi, rotini). Use any type of pasta as well: regular, whole wheat, gluten-free, bean-based, etc. Be sure to cook the pasta to al dente according to the package instructions. The reason is that it will continue to cook in the oven, and you don’t want the pasta to get mushy. Go ahead and use your favorite cheeses (extra sharp cheddar, Gouda, gruyere, parmesan, Monterey Jack, Swiss). I like to use a combination. I recommend buying a block of cheese and grating it yourself. Freshly grated cheese melts better for a cheese sauce. Variations
Add more veggies! I love adding broccoli to mac and cheese, it would also be great with cauliflower, sautéed spinach or kale, peas, or sautéed zucchini. Pack it with protein. Mix in ground beef, chicken, shrimp, lobster (really fancy!), crumbled tofu, beans. Use fresh herbs. Fresh thyme or sage would be delicious additions. Make it spicy! Add Frank’s tabasco, sriracha, or garlic chili paste for spicy additions.
You can use any shape pasta. I like ones that hold a lot of sauce for this recipe (shells, elbows, cavatappi, rotini). Use any type of pasta as well: regular, whole wheat, gluten-free, bean-based, etc. Be sure to cook the pasta to al dente according to the package instructions. The reason is that it will continue to cook in the oven, and you don’t want the pasta to get mushy. Go ahead and use your favorite cheeses (extra sharp cheddar, Gouda, gruyere, parmesan, Monterey Jack, Swiss). I like to use a combination. I recommend buying a block of cheese and grating it yourself. Freshly grated cheese melts better for a cheese sauce. Variations
Add more veggies! I love adding broccoli to mac and cheese, it would also be great with cauliflower, sautéed spinach or kale, peas, or sautéed zucchini. Pack it with protein. Mix in ground beef, chicken, shrimp, lobster (really fancy!), crumbled tofu, beans. Use fresh herbs. Fresh thyme or sage would be delicious additions. Make it spicy! Add Frank’s tabasco, sriracha, or garlic chili paste for spicy additions.