Butternut Squash Mac and Cheese (Baked or Stovetop)
Butternut Squash Mac and Cheese is a veggie-packed twist on everyone's favorite pasta recipe. Roasted butternut squash seamlessly elevates this traditional recipe without overpowering it. Serve it stovetop style, or make baked mac and cheese with buttery breadcrumbs.
Servings 8
Calories 489kcal
Equipment
- Casserole Dish
- Blender
Ingredients
- 1 medium butternut squash about 2 pounds, or 4 cups of peeled, seeded, and diced squash
- 1 medium yellow onion sliced to ¼"
- 4 cloves garlic peeled and whole
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- ¼ teaspoon ground pepper
- ¼ teaspoon nutmeg
- 3½ teaspoons kosher salt divided
- 1 pound short, ridged pasta like rigatoni, shells, or penne
- ½ cup heavy cream
- 2 cups shredded cheese sharp or mild cheddar, gruyere, and/or fontina
Topping for Baking
- ½ cup panko bread crumbs
- ⅓ cup grated parmesan cheese
- 1 tablespoon melted butter or olive oil
Instructions
- Heat the oven to 400°F.
- Arrange the butternut squash, sliced onion, and garlic cloves in a casserole dish. Drizzle with the olive oil, then season with the thyme, sage, pepper, nutmeg, and ½ teaspoon kosher salt. Toss until the vegetables are evenly coated.
- Transfer to the oven and roast 45 minutes, stirring every 15 minutes, until the vegetables are soft and starting to caramelize around the edges.
- While the vegetables roast, cook the pasta. Bring 4 quarts of water to a rolling boil, then season the water with the remaining tablespoon of salt. Add the pasta and cook to 1 minute below al dente for casserole style (check the package instructions for specific times) or to 2 minutes past al dente for stovetop style; see Note 1. Reserve 1 cup pasta water (see Note 2), then drain and transfer to a casserole dish (for the baked version) or back into the pot or a mixing bowl (for the stovetop version).
- Transfer the roasted vegetables to a blender or food processor. Add the heavy cream and ½ c pasta water, then blend until very smooth. Add the cheeses in ½ cup batches, blending until smooth after each addition. If the mixture becomes too thick, add 2-3 tablespoons pasta water. Taste the sauce for seasoning and adjust with salt and pepper if needed.
- Pour the sauce over the cooked pasta and fold with a rubber spatula until well combined. If the sauce is too thick, add more pasta water a tablespoon at a time until the desired consistency is reached. At this point, the mac and cheese can be served as is, or you can proceed to the next step for the baked casserole version.
- Reduce the oven temperature to 375°F. Combine the bread crumbs, parmesan cheese, and olive oil in a small bowl, then mix until the breadcrumbs are evenly moistened. Sprinkle the topping evenly over the mac and cheese, then transfer to the oven and bake 20-25 minutes, or until topping is golden brown and the casserole is bubbling around the edges.
Notes
- Note 1. If you're preparing baked macaroni and cheese, undercook the pasta to prevent it from becoming too soft while it bakes. The pasta will continue to absorb moisture from the cheese sauce while it bakes, and cooking to 1 minute below al dente will allow it to absorb just enough water. If you're preparing this recipe stovetop style, cook 2 minutes past al dente for tender pasta that's ready to eat as soon as it's sauced.
- Note 2. Dip a ladle into the pot and transfer pasta water to a 1-cup liquid measuring cup. Reserve at least 1 cup in case the sauce is too thick and requires thinning.
- For the sauce: the sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Substitute the pasta water with cornstarch water (preferred) or broth (chicken or vegetable). To make cornstarch water, whisk ¼ teaspoon cornstarch into one cup of near boiling water to mimic the properties of pasta water. Cornstarch must be hot in order to be activated, so you must use near-boiling water.
- For the casserole: prep the entire casserole up to 24 hours in advance, but omit the bread crumb topping. Cover tightly with plastic wrap and store in the fridge. When you're ready to bake, remove the cover, sprinkle with the bread crumb topping, and bake as directed. You may need to add 5 minutes to the cook time.
Nutrition
Serving: 1.5cups | Calories: 489kcal | Carbohydrates: 59g | Protein: 16g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 841mg | Potassium: 368mg | Fiber: 6g | Sugar: 6g | Vitamin A: 316% | Vitamin C: 36% | Calcium: 244% | Iron: 14%