Description
Butternut Squash Mac and Cheese is the perfect balance of indulgence and nutrition. This creamy, cheesy dish features a velvety butternut squash sauce, whole wheat pasta, and a crispy breadcrumb topping. It’s a healthier twist on a classic comfort food that’s sure to delight both kids and adults alike. Whether for a family dinner or a cozy meal, this recipe is a must-try!
Ingredients
- Olive oil spray (as needed)
- Kosher salt (to taste)
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- 1½ 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 minced shallot
- 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
- Prep Your Baking Dish and Ingredients:
- Preheat your oven to 375°F.
- Spray a 9” x 11” glass baking dish with olive oil spray and set aside.
- Bring a large pot of salted water to a boil.
- Cook the Butternut Squash:
- Add the cubed butternut squash to the boiling water and cook for 5-6 minutes or until fork-tender.
- Use a slotted spoon to transfer the cooked squash to a blender.
- Cook the Pasta:
- In the same pot of boiling water, cook the whole wheat elbow pasta according to the package instructions.
- Drain the pasta, return it to the pot, and set aside.
- Blend the Butternut Squash Sauce:
- Add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and a pinch of black pepper to the blender with the squash.
- Blend until smooth and creamy.
- Prepare the Breadcrumb Topping:
- In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon kosher salt, and a dash of black pepper. Set aside.
- Make the Cheese Sauce:
- Melt the unsalted butter in a medium-sized saucepan over medium heat.
- Add the minced shallot and sauté for about 2 minutes until fragrant.
- Sprinkle in the all-purpose flour, stirring constantly for 1 minute.
- Gradually whisk in the remaining 1 cup of vegetable broth and skim milk.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes, whisking frequently.
- Combine the Cheese and Squash:
- Remove the saucepan from heat and whisk in Gruyere cheese, cheddar cheese, pureed butternut squash, 1½ teaspoons kosher salt, and a pinch of black pepper.
- Stir until the cheese is fully melted and the sauce is smooth.
- Assemble the Dish:
- Pour the cheese sauce over the cooked pasta and mix gently to coat evenly.
- Transfer the pasta mixture to the prepared baking dish.
- Sprinkle the breadcrumb topping evenly over the top.
- Bake to Perfection:
- Bake in the preheated oven for 25 minutes.
- For a golden, crispy topping, broil on high for the last 2-3 minutes. Watch closely to avoid burning.
- Garnish and Serve:
- Let the dish cool slightly after removing it from the oven.
- Garnish with chopped chives if desired and serve warm.
Notes
- Choose Fresh Butternut Squash: For the best texture, opt for ripe squash with smooth, firm skin.
- Customize Cheeses: Swap Gruyere or cheddar for mozzarella or Monterey Jack for a unique twist.
- Make It Gluten-Free: Use gluten-free pasta and breadcrumbs for a celiac-friendly version.
- Sneak in Veggies: Blend in steamed cauliflower or carrots for extra nutrition.
- Reheating Tip: Add a splash of milk when reheating leftovers to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Inspired