Butternut Squash Mac & Cheese
A creamy and rich mac and cheese elevated with pureed butternut squash for a healthier twist.
Ingredients
Pasta and Aromatics
- 1 lb short pasta (elbow macaroni, shells, or cavatappi)
- 1 tbsp olive oil
- 1/2 medium yellow onion or shallot, diced
- 2 cloves garlic, minced
Sauce Ingredients
- 4 cups peeled, diced butternut squash (1/2-inch cubes)
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 1/2 cups whole milk or unsweetened almond milk
- 1/2 tsp ground nutmeg
- 1 tsp Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or Monterey Jack cheese (for superior melt and flavor)
- 1 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente, about 1 minute less than the package directions specify. Drain the pasta and set it aside.
Preparing the Sauce
- While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add the onion (or shallot) and cook for 3–4 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
- Add the butternut squash cubes, broth, milk, nutmeg, salt, and pepper to the saucepan. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10–15 minutes, or until the squash is fork-tender.
- Remove the saucepan from the heat. Stir in the Dijon mustard. Use an immersion blender to blend the squash mixture directly in the pot until it is completely smooth and velvety.
- Return the sauce to the stove over low heat. Add the shredded cheddar and Gruyère cheeses in small handfuls, stirring constantly until each batch is fully melted before adding the next. Keep the heat low!
Combining and Serving
- Stir the cooked pasta into the cheese sauce until every noodle is completely coated. Taste and add more salt or pepper if needed. Serve immediately.
Notes
For a crispy top, transfer the finished mac & cheese to a baking dish. Top with a mix of Panko breadcrumbs and melted butter, and broil for 2–3 minutes until the topping is golden brown.