How do you make Butternut Squash Mac and Cheese creamy?

To achieve that creamy texture, blend roasted butternut squash until smooth and incorporate it into a rich cheese sauce. Using cheeses like Gruyere and cheddar ensures a luscious consistency.

What cheese is best for Butternut Squash Mac and Cheese?

Mixing sharp cheddar and nutty Gruyere works wonderfully with the earthy sweetness of the squash. You can also experiment with other cheeses like Monterey Jack or Parmesan for different flavor profiles.

Can you freeze Butternut Squash Mac and Cheese?

Yes, you can freeze it. Simply allow the dish to cool completely, transfer it to a freezer-safe container, and freeze. For the best quality, consume within 2-3 months.

Is Butternut Squash Mac and Cheese healthy?

This dish is a nourishing comfort food option as the squash adds vitamins and fiber, while choosing whole wheat pasta boosts its healthiness. Adjust cheese and milk quantities for dietary preferences.

What are good side dishes for Butternut Squash Mac and Cheese?

Consider serving it with a side of roasted vegetables or a fresh salad. Both pair well with the creamy and cheesy flavor of the dish.

Butternut Squash Mac and Cheese - Ultimate Comfort Food Recipe

Description

Experience the ultimate comfort food with Butternut Squash Mac and Cheese, a creamy blend of savory cheese and sweet, earthy squash.

Ingredients

Scale

Olive oil spray
Kosher salt
1 pound cubed butternut squash
10 ounces whole wheat elbow pasta
1 ½ cups low sodium vegetable broth, divided
½ teaspoon onion powder
½ teaspoon garlic powder
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
1 medium shallot, minced
¼ cup all-purpose flour
2 cups skim milk
½ cup shredded gruyere cheese
½ cup shredded cheddar cheese
Chopped chives, optional, for garnish

Instructions

Preheat oven to 375°F and prepare a 9 x 11-inch glass baking dish by spraying with olive oil.
Bring a large pot of salted water to a boil, add butternut squash and cook until tender, about 5 to 6 minutes. Transfer to a blender.
In the same water, cook pasta according to package instructions, drain and return to pot.
Add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt, and black pepper to the blender with squash. Blend until smooth.
In a medium saucepan, melt butter, add minced shallot, sauté for 2 minutes. Sprinkle flour over shallots, cook for another minute. Add remaining 1 cup vegetable broth and milk, whisking well. Bring to a boil, reduce heat to medium-low, cook for 5 minutes while whisking frequently.
Remove from heat, whisk in gruyere cheese, cheddar cheese, pureed squash, 1½ teaspoons salt, and black pepper.
Pour sauce over cooked pasta, stir gently. Transfer to prepared baking dish, spread evenly.
Mix breadcrumbs, Parmesan, ¼ teaspoon salt, black pepper in a small bowl, sprinkle over pasta. Bake for 25 minutes, switch to broil for 2-3 minutes until topping is golden. Garnish with chives.

Notes

Ensure pasta is cooked al dente to avoid it becoming too soft after baking.
Blend squash until smooth for a creamy sauce.
Don’t skip the broiling step for a crispy breadcrumb topping.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 750 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 35 mg

Keywords: Butternut Squash Mac and Cheese, comfort food, autumn dish, creamy mac n cheese