Description
This Butternut Squash Mac and Cheese brings a cozy twist to a classic dish, combining creamy cheese with sweet squash for a comforting family meal.
Ingredients
Scale
- 12 ounces shell pasta
- 3 cups butternut squash (peeled, seeded, and cubed)
- 1 1/2 cups half & half
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for the topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Cook shell pasta in salted water until al dente, then drain.
- Combine butternut squash, half & half, and vegetable broth in a saucepan; simmer until squash is tender.
- Puree the mixture until smooth and set aside.
- In a pot, melt butter, whisk in flour to make a roux.
- Stir in the squash puree and seasonings, then add cheeses until melted.
- Mix cooked pasta with the cheese sauce, transfer to baking dish, and top with panko breadcrumbs.
- Bake for 20-25 minutes until golden and bubbly.
Notes
Taste and adjust seasoning during preparation for best flavor.
Consider roasting the squash for deeper flavor before blending.
Do not skip the panko topping for a perfect crispy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg