Description
This creamy Butternut Squash Mac and Cheese is a comforting twist on the classic dish, combining tender shell pasta with a smooth, cheesy sauce made from pureed butternut squash and a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Finished with a crispy buttery panko breadcrumb topping and baked to golden perfection, it’s a perfect hearty meal for fall or any cozy occasion.
Ingredients
Scale
Main Ingredients
- 12 ounces shell pasta (cooked to package instructions)
- 3 cups butternut squash (peeled, seeded, and cubed)
- 1 1/2 cups half & half
- 1 cup vegetable broth
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 Tablespoon melted butter (for the topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly and set it aside for later use.
- Cook Pasta: Bring a large pot of salted water (1/2 teaspoon salt) to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Simmer Butternut Squash: In a medium saucepan, combine the peeled, seeded, and cubed butternut squash with half & half and vegetable broth. Heat over medium flame and bring to a simmer. Cook for 10 to 12 minutes until the squash is tender and fork easily pierces through.
- Puree the Squash Mixture: Use an immersion blender directly in the pot or transfer the mixture to a blender. Puree until completely smooth and creamy. Set this butternut squash puree aside.
- Make the Roux: In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to create a roux base that will thicken your sauce.
- Add Squash Puree and Seasonings: Gradually whisk the butternut squash puree into the roux to avoid lumps. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, optional 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Incorporate Cheeses: Lower the heat to low. Slowly add the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses, one handful at a time, stirring continuously until fully melted and smooth. Taste and adjust seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper as needed.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir thoroughly to coat every piece evenly.
- Prepare for Baking: Transfer the pasta and cheese mixture to the greased 9×13-inch baking dish, spreading it out evenly.
- Prepare Breadcrumb Topping: In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and crispy.
- Cool and Serve: Let the baked mac and cheese cool for 5 minutes before serving. This allows the sauce to set slightly and enhances flavor.
Notes
- For a smoother texture, ensure the butternut squash is pureed thoroughly without lumps.
- Smoked paprika is optional but adds a subtle smoky depth to the flavor.
- You can substitute half & half with whole milk or heavy cream for a richer sauce.
- To make it vegetarian, verify the cheeses are made with vegetarian rennet.
- Feel free to add cooked bacon or sautéed vegetables for variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
