Butternut Squash Mac and Cheese

5 from 1 vote

Butternut Squash Mac and Cheese is creamy, cheesy and baked until golden brown and crispy! The squash adds a sweet, nutty flavor that makes this the perfect fall comfort food!

Prep Time20

Cook Time2

Additional Time0

Total Time2 20

Course: Side Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 528kcal

Author: Marcie

Ingredients

1 tablespoon extra virgin olive oil
1.5 lbs. butternut squash yields 1 1/2 cups of fresh puree; see note 1
2 1/2 cups whole milk divided
8 ounces short cut pasta shells, elbows, etc.
4 tablespoons unsalted butter divided
1 small shallot chopped fine
2 cloves garlic minced
1/2 teaspoon smoked paprika
2 tablespoons all purpose flour
2 cups grated white cheddar cheese divided; see note 2
1 tablespoon chopped fresh thyme or 1.5 teaspoons dried thyme
salt and pepper to taste
1/2 cup panko breadcrumbs or your favorite variety

Instructions

Roast the butternut squash:

Preheat the oven to 400 degrees F. Place a sheet of aluminum foil on a large rimmed baking sheet. Cut the top and bottom off of the butternut squash, then stand the squash upright on a cutting board. Cut in half from the top down, then scoop out the seeds. Brush with the olive oil and place cut side down on the prepared baking sheet. Roast for 30-40 minutes or until very tender.
1 tablespoon extra virgin olive oil, 1.5 lbs. butternut squash
Remove from heat and allow to cool. When cool enough to handle, scoop out the butternut squash flesh with a large spoon and place in a high powered blender or food processor. You will have roughly 1 1/2 cups of butternut squash. Add 1/2 cup of the milk and process until smooth. At this point you may store the butternut squash puree in the refrigerator for up to a few days until you're ready to make the mac and cheese.

Prepare the mac and cheese:

Grease an 8x8" baking dish with butter or cooking spray and set aside. Preheat the oven to 350 degrees.
8 ounces short cut pasta
Cook the pasta until very al dente, about 2 minutes less than the package instructions specify as it will continue to cook in the oven. Drain well.
While the pasta cooks, heat 1 tablespoon of butter in a medium sauce pan over medium heat. Add the shallot and cook 2-3 minutes or until softened, then add the garlic and smoked paprika and cook 30 seconds longer.
4 tablespoons unsalted butter, 1 small shallot, 2 cloves garlic, 1/2 teaspoon smoked paprika
Add 2 tablespoons more of the butter to the sauce pan and allow it to melt. Once melted, sprinkle in the flour and whisk constantly until it's golden brown and bubbly and smells like shortbread, about 1 minute. Remove the pot from heat and add about 1/3 of the milk in a slow steady stream while whisking constantly until the mixture resembles a smooth paste. Whisk in the remaining milk until smooth, and place back over medium heat. Whisking constantly, bring the mixture to a boil, then reduce the heat and simmer until thickened and boiling, about 3-5 minutes longer. The sauce should be thick enough to coat the back of a wooden spoon.
2 tablespoons all purpose flour, 2 1/2 cups whole milk
Remove from heat and whisk in the butternut squash puree, 1 1/2 cup of the cheese and the thyme. Taste and add salt and pepper as needed, then add the pasta and stir until well coated. Place the pasta mixture the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheese.
2 cups grated white cheddar cheese, salt and pepper, 1 tablespoon chopped fresh thyme
Melt the remaining 1 tablespoon of butter in a small bowl, then add the breadcrumbs and toss until well coated. Sprinkle the breadcrumb mixture over the casserole and bake until bubbly and golden brown, about 20-30 minutes. If the top browns too quickly, cover with greased foil to prevent sticking. Serve and enjoy!
1/2 cup panko breadcrumbs

Notes

Pro tip: Prepare the homemade butternut squash purée up to a few days in advance. You can also use canned butternut squash purée in a pinch, but I highly recommend using homemade as you can really taste the freshness.
Fontina, gruyere and parmesan cheese are all great options for this recipe.
You can skip the baking process entirely and simply toss the cooked pasta with the sauce!
Make this recipe more nutritious by using whole wheat pasta and/or adding cooked spinach or kale.
Store leftovers in the refrigerator for up to 3 days

Nutrition