Butternut Squash Mac and Cheese

Course: Main Course, Side Dish

Cuisine: American

Keyword: butternut squash mac and cheese, healthier mac and cheese

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 864kcal

Author: Jessica Formicola

The healthier twist on mac and cheese! This Butternut Squash Mac and Cheese is made with lots of good-for-you stuff and ready in just 30 minutes!

Print Recipe

Equipment

Ingredients

Butternut Squash

1 pound butternut squash , cubed into 2 inch pieces
1 tablespoon cinnamon
1 tablespoon paprika
1/2 tablespoon cayenne pepper
1 clove garlic

Panko Topping

2 tablespoons unsalted butter , divided
1 tablespoon olive oil
3/4 cup panko bread crumbs

Cheese Sauce

6 tablespoons unsalted butter
1/3 cup flour
2 cups whole milk
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1.5 cups gruyere cheese , shredded
2 cups white cheddar , shredded
salt and pepper , to taste
2 pounds cavatappi pasta , cooked al dente according to package directions, drained
3 tablespoons chives , chopped

Instructions

Butternut Squash:

Preheat the oven to 400°F. In a small bowl, stir together the cinnamon, paprika, and cayenne pepper. Sprinkle the seasoning over the butternut squash and roast for 25-30 minutes, or until the squash is easy to poke with a fork.
Add the butternut squash to a food processor with the garlic and blend until smooth and creamy, scraping down the sides as you go.

Crunchy Topping:

In a large non-stick skillet, heat the butter and olive oil on medium heat. Add the panko and stir to combine. Arrange the panko crumbs in an even layer in the skillet and let it toast for 2-3 minutes until golden brown. Transfer to a plate or small bowl and set aside.

Cheese Sauce:

Using the same pan you used for the toasted panko, melt remaining 6 tablespoons of butter over medium heat. Whisk in the flour and milk, stirring until it begins to thicken.
Reduce the heat to low and whisk in the nutmeg, paprika, cayenne pepper, salt and pepper. Mix in the squash puree, stirring until fully combined. Gradually add both of the cheeses, stirring well to combine until cheese is completely melted.
Add the cooked pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Add more milk if you need to thin out the cream sauce.
If you don’t have chives, you can also garnish with fresh parsley, oregano or crispy sage leaves.

If your prefer a saucier mac and cheese, reduce the pasta to 1 pound. For a pasta-ier pasta, keep it at 2 pounds.

Nutrition