Description
This wholesome Butternut Squash Mac and Cheese combines the creamy, cheesy comfort of traditional mac and cheese with the natural sweetness and nutrition of pureed butternut squash. Made with whole wheat pasta, a trio of flavorful cheeses, and a crispy panko breadcrumb topping, this baked casserole is a satisfying and healthier twist on a classic favorite that’s perfect for family dinners.
Ingredients
Scale
Squash and Pasta
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- Olive oil spray (for greasing baking dish)
- Kosher salt
Vegetable Broth and Seasonings
- 1 ½ cups low sodium vegetable broth (divided)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Black pepper, to taste
Breadcrumb Topping
- ¼ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon kosher salt
- Black pepper, to taste
Cheese Sauce
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded cheddar cheese
Garnish (Optional)
- Chopped chives
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly spray a 9” x 11” glass baking dish with olive oil to prevent sticking.
- Cook Squash: In a large pot of salted boiling water, add the cubed butternut squash. Boil until the squash is tender, about 5-6 minutes. Use a slotted spoon to transfer the cooked squash directly to a blender.
- Cook Pasta: Add the whole wheat elbow pasta to the same boiling water and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
- Puree Squash: To the blender with the cooked squash, add ½ cup of the vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and freshly ground black pepper. Blend until completely smooth.
- Make Breadcrumb Topping: In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, ¼ teaspoon kosher salt, and a pinch of black pepper. Set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced shallots and sauté for 2 minutes until softened and fragrant. Sprinkle the flour over the shallots and cook, stirring constantly, for 1 additional minute to form a roux.
- Prepare Sauce Base: Gradually whisk in the remaining 1 cup vegetable broth and the skim milk. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, whisking frequently until it thickens.
- Combine Sauce and Squash: Remove the pan from heat and whisk in the shredded Gruyere and cheddar cheeses until melted and smooth. Stir in the pureed butternut squash along with 1 ½ teaspoons kosher salt and additional black pepper to taste.
- Assemble and Bake: Pour the cheese and squash sauce over the cooked pasta and gently mix to combine evenly. Transfer the mixture to the prepared baking dish and sprinkle the breadcrumb topping evenly across the surface.
- Bake and Finish: Bake in the preheated oven for 25 minutes until bubbly. Then switch the oven to broil and cook for an additional 2-3 minutes, watching carefully, until the topping is golden brown and crispy.
- Serve: Remove from the oven, let cool slightly, garnish with chopped chives if using, and serve warm.
Notes
- For a dairy-free alternative, substitute skim milk with unsweetened almond or oat milk and use vegan cheese options.
- Use freshly grated cheese for best melting and flavor results.
- To make ahead, prepare through step 9, cover the dish with foil, refrigerate, and bake just before serving.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of nutmeg to the cheese sauce can enhance the flavor beautifully.
