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Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is unbelievably creamy and packed with flavor from three different cheeses. You’ll love this veggie-filled take on a classic comfort food!
Prep Time20 minutes
Cook Time1 hour
0 minutes
Total Time1 hour 20 minutes
Servings: 8 people
Author: Olivia Ribas

Ingredients

  • 1 large butternut squash about 4 cups of peeled and cubed
  • 2 shallots roughly chopped, roughly chopped
  • 2 cloves garlic peeled
  • 0.5 pound shell pasta
  • ¼ cup olive oil or melted butter
  • 2.5 teaspoons balsamic vinegar
  • 1 teaspoon onion powder
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste
  • 1½ cups milk or heavy cream
  • 2 ½ cups grated cheddar cheese
  • 2 ½ cups grated Gruyere cheese
  • ½ cup finely grated pecorino cheese or Parmesan

For the topping

Instructions

  • Preheat the oven to 400°F (200°C). In a baking dish, toss the cubed butternut squash, chopped shallots, and garlic cloves with ¼ cup olive oil, salt, and pepper. Roast in the oven for 30-40 minutes until the squash is tender.
  • While the squash is roasting, cook the shell pasta according to package instructions until al dente. Drain and set aside.
  • Once the squash is roasted, transfer the squash, shallots and garlic to a blender or food processor. Add 2.5 teaspoons balsamic vinegar, 1 teaspoon onion powder, ¼ teaspoon nutmeg, and 1½ cups milk. Blend until smooth and creamy.
  • In a large bowl, mix the blended butternut squash with 2½ cups grated cheddar cheese, 2½ cups grated Gruyere cheese, and ½ cup finely grated pecorino or Parmesan cheese. Stir until well combined.
  • In a large pot, combine the cooked shell pasta with the cheese and squash mixture. Stir until the pasta is evenly coated.
  • In a small bowl, mix ¾ cup panko breadcrumbs with 1½ teaspoons extra-virgin olive oil until the breadcrumbs are evenly coated.
  • Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the panko breadcrumb mixture evenly on top.
  • Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy.
  • Let it cool for a few minutes before serving. Enjoy your Butternut Squash Mac and Cheese!

Notes

  • Be sure the butternut squash is fork tender or it will make the sauce gritty.
  • Cook the pasta until it’s just al dente or it will become mushy as it bakes.
  • Feel free to add your favorite fresh or dried herbs for even more flavor.

Nutrition

Serving: 1/8 | Calories: 459kcal | Carbohydrates: 41g | Protein: 15g | Fat: 17g | Cholesterol: 45mg | Sodium: 471mg | Fiber: 3g | Sugar: 6g