Creamy Butternut Squash Mac and Cheese

No ratings yet

Creamy Butternut Squash Mac and Cheese

This creamy butternut squash mac and cheese is so smooth and delicious. It's savory with subtle sweetness, creamy and cheesy, with warm notes from a little bit of nutmeg.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 439kcal

Author: Tania

Equipment

Ingredients

For the butternut squash puree:

1 to 1½ pounds butternut squash a small one
1 small head fresh garlic for roasting
Olive oil
Salt and pepper
½ cup whole milk

For the mac and cheese:

¾ pound pasta shells
6 tablespoons unsalted butter
1 tablespoon all purpose flour
1 teaspoon garlic powder
1 very small pinch ground nutmeg
½ teaspoon fresh thyme leaves minced
½ teaspoon fresh rosemary minced
1 cup heavy cream
½ cup whole milk plus more as needed
6 ounces freshly shredded yellow cheddar cheese plus more for topping
6 ounces freshly shredded Gouda cheese plus more for topping
Salt and pepper to taste

For the breadcrumb topping:

⅓ cup panko breadcrumbs
2 tablespoons unsalted butter
½ teaspoon minced rosemary or 1 small sage leaf

Instructions

Make the butternut squash puree:

Preheat oven to 400°F.
Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap tightly in foil to seal. Set aside.
Roast: Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a large baking sheet, flat side up. Drizzle with olive oil and season well with salt and pepper. Place the foil-wrapped garlic head on the pan. Roast at 400°F for 50 minutes, until very tender.
Scoop out the squash from the skin (you should have about 1½ cups). Squeeze the roasted garlic from its skin.
Blend the squash and garlic cloves with ½ cup milk until smooth and thick.

Make the mac and cheese:

Reduce oven to 375°F.
Meanwhile, cook the pasta until just shy of al dente (it will finish cooking in the oven). Reserve some pasta water, then drain.
In a large 4-quart shallow Dutch oven braiser, melt butter over medium heat. Add flour and stir for 1 minute. Add garlic powder, nutmeg, thyme, and rosemary and cook for another 1-2 minutes to bloom the seasonings.
Stir in the butternut squash puree. Then, gradually stir in the heavy cream and milk as needed, and bring to a low simmer.
Reduce to low. Stir in the cheeses until melted and smooth, just a few seconds. Turn off the heat. Season with salt and pepper to taste.
Stir in the cooked pasta. Add a splash of the reserved pasta water to loosen it up as needed.

Assemble and bake:

Make the breadcrumb topping: In a pan, melt 2 tablespoons of butter and toss with the panko and herbs until it smells a little nutty.
Transfer the mac and cheese to a 9x13 baking pan if needed (I baked it in the same Dutch oven braiser I used earlier). Top with more shredded cheese, followed by an even layer of the buttered breadcrumbs.
Bake UNCOVERED at 375°F for 20-25 minutes, until bubbling and browned on top. Let cool slightly before serving. Serve warm.

Notes

Use only one tablespoon of flour, as the thick squash puree acts as a natural thickener.
Turn the heat to low before adding freshly shredded block cheese to prevent a grainy or oily sauce.
Reserve starchy pasta water to loosen the thick sauce before baking.
Use just a pinch of nutmeg. A little bit goes a long way. You can always add more to taste at the end.
Make ahead: Roast and blend the squash up to 3 days in advance, or assemble the unbaked dish without breadcrumbs 1 day ahead.
Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Freezing: Freeze baked portions for up to 3 months, thaw overnight in the fridge.
Reheat at 350°F in the oven for larger portions, or in the microwave with a splash of milk for smaller portions.
Stovetop: Skip the baking step and serve immediately for a creamy stovetop version.

Substitutions and Variations

Swap the fresh squash for 1½ cups of canned butternut squash puree.
Other cheeses: Gruyère, fontina, or white cheddar.
Mix in crispy bacon, pancetta, or sautéed spinach.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition