Creamy Butternut Squash Mac and Cheese that feels rich, warm, and comforting. Learn how to make this easy baked dish with smooth sauce and crisp topping.
Creamy Butternut Squash Mac and Cheese is a warm and comforting dish that brings together smooth squash sauce and melted cheese. It has a rich flavor, a soft texture, and a crisp topping. This recipe is easy to make and is perfect for a cozy meal on a busy weeknight or a family dinner.
Creamy Butternut Squash Mac and Cheese
Prep Time: 20 minutes
Cook Time: 1hour hr
Total Time: 1hour hr 20 minutes
Serves 8
Equipment
Ingredients
- 1 large butternut squash
- 1 pound shell pasta
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ teaspoon nutmeg
- 6 ounces grated cheese, about 2½ cups
- 1½ ounces finely grated pecorino cheese, ½ cup
- Freshly ground black pepper
- 1½ cups unsweetened almond milk
- 6 ounces grated sharp cheddar cheese, about 2½ cups
- 2 teaspoons balsamic vinegar
- 2 shallots, roughly chopped (⅔ cup)
- ¾ cup breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly grease a 9×13-inch baking dish.
- Cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet. Put the shallots on a piece of foil, drizzle with olive oil, sprinkle with salt, wrap the foil, and place it on the same baking sheet.
- Roast everything for 30 to 45 minutes, or until the squash is very soft.
- For the topping, mix the panko and olive oil in a small bowl.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Save 1½ cups of the pasta water, then drain the pasta.
- Scoop out 2 cups of soft squash and put it in a blender. Add the 1½ cups of pasta water, the roasted shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and pepper. Blend until smooth and creamy.
- Place the pasta pot back on the stove.
- Heat the almond milk over medium heat. Add the squash sauce and cook for about 3 minutes, stirring often. Slowly add the cheddar, Gruyere, and pecorino cheeses while whisking.
- Make sure each handful melts before adding more. Whisk until the sauce is smooth and creamy. Add the cooked pasta and stir until coated.
- Turn on the oven broiler. Pour the pasta into the prepared baking dish. Sprinkle the panko mixture on top. Broil for 5 to 10 minutes, or until the top is golden and crisp.
- Let the dish rest for 15 minutes before serving.
Notes:
*For a gluten-free version, use gluten-free pasta and gluten-free panko.
*For a similar vegan option, try creamy butternut squash pasta or vegan mac and cheese.
