Butternut Squash Mac and Cheese
The ultimate comfort food, Butternut Squash Mac and Cheese combines creamy cheese with sweet squash for a delightful twist on a classic dish. It's perfect for cozy nights in or festive gatherings, making every bite a delicious experience. Treat yourself to this easy weeknight dinner tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Blender
- Oven
- Large Pot
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 spray Olive oil spray
- to taste Kosher salt
- 1 pound Butternut squash
- 10 ounces Whole wheat elbow pasta
- 1.5 cups Low sodium vegetable broth
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 cups Panko breadcrumbs
- 2 tablespoons Parmesan cheese
- 1 tablespoon Unsalted butter
- 1 medium Shallot
- 0.25 cups All-purpose flour
- 2 cups Skim milk
- 0.5 cups Gruyere cheese
- 0.5 cups Cheddar cheese
- to taste Chopped chives
Instructions
- Preheat your oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
- Bring a large pot of salted water to boil. Add the butternut squash and boil until tender, 5-6 minutes.
- When fork tender, transfer butternut squash with a slotted spoon to a blender.
- Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
- Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper, to taste to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
- Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes.
- Sprinkle the flour evenly over the shallots and cook another minute.
- Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
- Remove pot from heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
- Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
- Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to restore some of the crispness.
- Tip 2: You can freeze the assembled mac and cheese before baking. Just cover it well, and it can be stored for up to 2 months. Bake directly from frozen, adding extra time.
- Tip 3: A crisp salad with a light vinaigrette complements the creamy richness of the mac and cheese.
- Tip 4: Add a dash of cayenne pepper or red pepper flakes to the cheese sauce for a spicy kick!
- Tip 5: Experiment with different cheeses like Monterey Jack or Fontina for unique flavors.