Butternut Squash Mac and Cheese Recipe

Ingredients

Pasta

• 12 ounces shell pasta cooked to package instructions

Butternut Squash Sauce

• 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

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside for later use.
2. Bring a large pot of salted water (with 1/2 teaspoon salt) to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. In a medium saucepan, combine the peeled and cubed butternut squash, half & half, and vegetable broth. Bring the mixture to a simmer over medium heat, cooking until the squash is fork-tender, about 10 to 12 minutes.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth and creamy. Set the puree aside for the sauce.
5. In a large pot, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes while stirring constantly to create a roux.
6. Gradually whisk the butternut squash puree into the roux, ensuring you remove any lumps. Stir in the Dijon mustard, garlic powder, smoked paprika if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Reduce heat to low and slowly add the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses, one handful at a time. Stir continuously until all the cheese is melted and the sauce is smooth. Taste and adjust seasoning with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper as desired.
8. Add the cooked pasta into the cheese sauce and stir until the pasta is evenly coated.
9. In a small bowl, mix the panko breadcrumbs with 1 tablespoon melted butter. Transfer the mac and cheese mixture into the prepared baking dish and sprinkle the breadcrumb mixture evenly over the top.
10. Place the baking dish in the preheated oven and bake for 25 minutes or until the topping is golden brown and crispy.
11. Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy your butternut squash mac and cheese!

Notes

• Store leftover butternut squash mac and cheese in an airtight container in the refrigerator for up to 3 days.
• You can substitute half & half with whole milk for a lighter version, though the sauce may be less creamy.
• The smoked paprika is optional but adds a subtle smoky flavor that complements the squash nicely.
• For a gluten-free option, use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
• Make sure not to overcook the pasta; it should be al dente to avoid becoming mushy after baking.
• Using an immersion blender is convenient, but a regular blender works well for pureeing the squash.