Butternut Squash Mac and Cheese Recipe

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If you’re looking for a comforting, cozy twist on a classic favorite, this Butternut Squash Mac and Cheese Recipe is an absolute game changer. With the natural sweetness and velvety texture of butternut squash perfectly blending into a creamy, cheesy sauce, it transforms ordinary mac and cheese into something truly special. It’s nourishing, vibrant in color, and packed with flavor, making it a perfect crowd-pleaser for family dinners or a comforting meal on a chilly night.

Ingredients You’ll Need

These ingredients are simple staples with a few special touches that create a rich tapestry of flavors and textures. The butternut squash adds natural sweetness and creaminess, while the combination of cheeses together with the crispy breadcrumb topping rounds out the dish beautifully.

• Butternut squash (1 pound cubed): The star ingredient that lends a lovely sweetness and silky texture to the sauce.
• Chopped chives (optional, for garnish): A fresh, mild onion flavor that brightens the finished dish.
• Olive oil spray: Used to prepare the baking dish to prevent sticking and add a touch of richness.
• Kosher salt: Enhances all the flavors throughout the recipe, so don’t be shy.
• Whole wheat elbow pasta (10 ounces): Adds a hearty base with a slight nuttiness and whole grain goodness.
• Low sodium vegetable broth (1 ½ cups, divided): Adds depth and moisture to both the squash puree and the cheese sauce without overpowering.
• Onion powder (½ teaspoon): Brings a subtle savory note that complements the shallots.
• Garlic powder (½ teaspoon): A gentle garlic flavor that melds nicely without overwhelming.
• Panko breadcrumbs (¼ cup): Creates a crunchy, golden topping that contrasts the creamy macaroni.
• Unsalted butter (1 tablespoon): Used to sauté shallots and create the base of the cheese sauce.
• Medium shallot (minced): Adds a mild onion sweetness to the cheese sauce.
• All-purpose flour (¼ cup): Thickens the sauce for just the right consistency.
• Skim milk (2 cups): Keeps the sauce creamy without heaviness.
• Freshly grated Parmesan cheese (2 tablespoons): Infuses salty, nutty richness, especially in the breadcrumb topping.
• Shredded Gruyere cheese (½ cup): Offers a smooth, slightly tangy, and nutty flavor.
• Shredded cheddar cheese (½ cup): Classic sharpness that gives this mac and cheese its familiar cheesy comfort.

How to Make Butternut Squash Mac and Cheese Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 375 degrees F and spray a 9” x 11” glass baking dish with olive oil spray. This ensures your mac and cheese won’t stick after baking and will help achieve that beautiful golden crust on top.

Step 2: Cook the Squash

Bring a large pot of salted water to a boil and add the cubed butternut squash. Boil for 5 to 6 minutes until the cubes are tender and easily pierced with a fork. Once cooked, transfer the squash to a blender to prepare for the creamy puree that forms the base of the sauce.

Step 3: Cook the Pasta

Using the same pot of boiling water, cook the whole wheat elbow pasta according to package instructions until al dente. Once done, drain the pasta and return it back to the pot to keep warm while you finish the sauce.

Step 4: Puree the Squash

Add half a cup of vegetable broth, the onion powder, garlic powder, a teaspoon of kosher salt, and some freshly ground black pepper to the blender with the cooked squash. Blend everything until perfectly smooth, creating a velvety base that will mix beautifully with the cheese sauce.

Step 5: Make the Breadcrumb Topping

In a small bowl, combine the panko breadcrumbs with the freshly grated Parmesan cheese, a pinch of salt, and black pepper. This mixture will provide a crisp, flavorful crust that’s absolutely irresistible once baked and broiled.

Step 6: Prepare the Cheese Sauce

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced shallots and sauté for about 2 minutes until translucent and fragrant. Stir in the flour and cook it for an additional minute to remove any raw flour taste. Slowly whisk in the remaining 1 cup vegetable broth along with the skim milk and bring the mixture to a boil. Lower the heat and let it simmer for 5 minutes while whisking often to avoid lumps.

Step 7: Combine Sauce and Squash Puree

Remove the saucepan from the heat and whisk in the shredded Gruyere and cheddar cheeses along with the smooth butternut squash puree. Season with 1 ½ teaspoons of kosher salt and pepper to taste, ensuring the sauce is rich, creamy, and packed with flavor.

Step 8: Assemble and Bake

Pour the cheesy squash sauce over the cooked pasta in the pot, stirring gently to combine everything evenly. Transfer this mixture to the prepared baking dish. Sprinkle the breadcrumb topping evenly across the surface. Bake for 25 minutes until bubbling and hot through. Just before serving, broil for 2 to 3 minutes to achieve a crispy, golden-brown crust.

How to Serve Butternut Squash Mac and Cheese Recipe

Garnishes

Sprinkle freshly chopped chives on top to add a burst of color and a mild, fresh onion flavor. The green garnish creates a lovely contrast to the golden bake and brings a hint of brightness that balances the dish beautifully.

Side Dishes

For a well-rounded meal, serve this mac and cheese alongside a crisp green salad dressed with tangy vinaigrette or some roasted seasonal vegetables. The freshness of the salad or the earthiness of roasted vegetables complements the rich, creamy macaroni perfectly.

Creative Ways to Present

For a fun twist, try spooning the Butternut Squash Mac and Cheese Recipe into individual ramekins and broil until the topping is bubbly and golden. It also makes an impressive side dish or individual portion perfect for dinner parties or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Butternut Squash Mac and Cheese to an airtight container and refrigerate. It will keep well for up to 3 days without losing its comforting flavors and creamy texture.

Freezing

This dish can be frozen, although texture may slightly change due to the pasta. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to preserve as much creaminess as possible.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the oven at 350 degrees F covered with foil. Add a splash of milk or broth to loosen the sauce if it thickens up. Avoid microwaving straight from frozen for best texture.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While butternut squash is ideal for its sweet, creamy qualities, you can substitute with kabocha or acorn squash, though flavors and sweetness may vary slightly.

Is the whole wheat pasta necessary?

Not at all. Whole wheat adds a nutty flavor and extra fiber, but any elbow pasta or even gluten-free pasta will work wonderfully in this recipe.

Can I make this recipe vegan?

Yes, by swapping the dairy cheeses for vegan cheese alternatives and using a plant-based milk, you can enjoy a dairy-free version of this Butternut Squash Mac and Cheese Recipe.

How spicy is this mac and cheese?

This recipe is mild and comforting, with no added heat. You can always add a pinch of cayenne pepper or red pepper flakes in the sauce if you prefer a little kick.

Will the sauce be too thick with added flour and squash puree?

The combination creates a luxuriously creamy texture. The flour thickens the milk and broth for a proper cheese sauce base while the puree adds natural creaminess and body without heaviness.

Final Thoughts

If you haven’t yet tried this Butternut Squash Mac and Cheese Recipe, you’re in for a real treat. It’s a deliciously wholesome way to enjoy mac and cheese with the added goodness and natural sweetness of butternut squash, all wrapped in a creamy, cheesy embrace. Perfect for cozy nights and sure to become a beloved family staple, I’m confident you’ll fall in love with every bite just like I did. So grab your ingredients, roll up your sleeves, and dive into this comforting delight!

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