Butternut Squash Mac and Cheese
This Butternut Squash Mac and Cheese is a fun twist on a classic dish. With a creamy texture and a slightly nutty flavor, this is a delicious comfort food recipe for chilly nights!
Servings: 12 servings
Calories: 474kcal
Ingredients
- 10 cups of ½” cubes of butternut squash see note
- 1 Tbsp extra virgin olive oil
- 2 tsp kosher salt divided
- 1 tsp black pepper divided
- 16 oz. elbow macaroni pasta
- 1 Tbsp chopped fresh thyme
- ½ tsp dried rosemary
- 1¼ cups low sodium chicken stock
- 4 large eggs
- 12 oz. evaporated milk
- ½ tsp dry mustard
- ½ tsp garlic powder
- ¼ cup unsalted butter
- 2 cups shredded Cabot Seriously Sharp Cheddar Cheese divided
- 1½ cups shredded Cabot Gouda cheese divided
Instructions
- Preheat oven to 425°F.
- Spray a 9”x13” baking dish with nonstick cooking spray; set dish aside.
- Using a large bowl, add cubed squash, olive oil, 1 tsp kosher salt and ½ tsp black pepper; toss until well combined.
- Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Spread squash into a single layer on pan.
- Bake for 18-20 minutes, or until squash is golden brown and fork-tender.
- Let squash cool for 10 minutes at room temperature.
- Reduce oven temperature to 350°F.
- Meanwhile, bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Drain pasta and set aside.
- Using a blender, add 6 cups of roasted squash, thyme, dried rosemary and chicken stock; pulse for 30-45 seconds, or until smooth. (Note: The remaining squash will be baked with the mac and cheese.) Set butternut squash puree aside.
- Using a large Dutch oven or stock pot, add eggs, evaporated milk, dry mustard and garlic powder; stir until well combined.
- Place over medium-low heat and cook, stirring often, for 4-5 minutes or until warmed through.
- Add butter and continue cooking, stirring often, until butter has completely melted.
- Add 1½ cups of shredded cheddar and 1 cup of shredded Gouda; stir until completely melted.
- Add butternut squash puree (from above), cooked pasta (from above) and remaining 4 cups of roasted squash; stir until well combined.
- Transfer mixture into prepared baking dish. Sprinkle remaining ½ cup of cheddar and ½ cup of Gouda on top.
- Bake for 20-25 minutes, or until top is golden brown.
Notes
When making this recipe, I like to buy the pre-cubed butternut squash as it saves a lot of time. If cutting the squash yourself, you’ll need ~4½ pounds of squash to get 10 cups of cubes.
Nutrition
Calories: 474kcal | Carbohydrates: 46g | Protein: 21g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 837mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13051IU | Vitamin C: 26mg | Calcium: 484mg | Iron: 2mg