Description
This Butternut Squash Mac and Cheese offers a delightful blend of creamy cheese and sweet, nutty squash. It’s a sophisticated twist on a classic comfort food, ideal for cozy meals.
Ingredients
Scale
- 12 ounces shell pasta
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 ½ 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
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for the topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the shell pasta in salted boiling water until al dente, drain, and set aside.
- Simmer butternut squash, half & half, and vegetable broth in a saucepan until the squash is fork-tender.
- Puree the squash mixture until smooth using an immersion blender or regular blender.
- Make a roux by melting butter, whisking in flour for 1-2 minutes.
- Whisk in the butternut squash puree, mustard, garlic powder, smoked paprika, salt, and pepper.
- Gradually mix in the cheddar, mozzarella, and Parmesan cheese until fully melted.
- Fold cooked pasta into the cheese sauce and transfer to the prepared baking dish.
- Mix panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 20-25 minutes until golden and crispy, then cool for 5 minutes before serving.
Notes
For a gluten-free version, substitute shell pasta with gluten-free pasta.
Consider adding spinach or kale to increase nutrition.
Leftovers can be stored in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg