Description
This Butternut Squash Mac and Cheese is a creamy, comforting twist on the classic dish, featuring a smooth butternut squash puree blended with a three-cheese sauce and topped with a crunchy panko breadcrumb crust. Perfect for a cozy family dinner, it combines wholesome ingredients with rich, cheesy flavors for a satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces shell pasta cooked to package instructions
Butternut Squash Puree
- 3 cups butternut squash peeled, seeded, and cubed
- 1 1/2 cups half & half
- 1 cup vegetable broth
Cheese Sauce
- 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 tsp 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 and set aside for later use.
- Cook Pasta: Bring a large pot of salted water (1/2 tsp salt) to a boil. Cook the shell pasta according to package instructions until al dente. Drain and set aside.
- Cook Butternut Squash: In a medium saucepan, combine the butternut squash, half & half, and vegetable broth. Bring to a simmer over medium heat and cook until the squash is fork-tender, approximately 10-12 minutes.
- Puree the Squash: Use an immersion blender or transfer the mixture to a blender and puree until smooth and creamy. Set this puree aside for the cheese sauce.
- Make Roux: In a large pot, melt unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux base for the cheese sauce.
- Add Squash Puree and Seasonings: Gradually whisk in the butternut squash puree, ensuring no lumps form. Stir in Dijon mustard, garlic powder, smoked paprika (if using), 1/2 tsp salt, and 1/4 tsp black pepper to season the sauce.
- Melt Cheeses: Reduce heat to low and slowly add shredded cheddar, mozzarella, and Parmesan cheeses one handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth. Adjust seasoning with the remaining salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir until the pasta is thoroughly coated with sauce. Transfer this mixture evenly into the prepared baking dish.
- Prepare and Add Topping: In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the mac and cheese for a crispy topping.
- Bake: Bake in the preheated oven for 25 minutes until the top is golden brown and crispy.
- Cool and Serve: Allow the mac and cheese to cool for 5 minutes before serving. Enjoy your comforting homemade Butternut Squash Mac and Cheese!
Notes
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a dairy-free version, substitute half & half and cheeses with plant-based alternatives.
- Smoked paprika adds a subtle smoky flavor but can be omitted if preferred.
- Using freshly grated cheeses provides better melting and flavor than pre-shredded options.
- To reheat leftovers, cover with foil and warm in the oven at 350°F for 15-20 minutes until heated through.
