Description
A creamy and comforting Butternut Squash Mac and Cheese recipe that combines roasted butternut squash with a blend of cheddar, Gruyere, and pecorino cheeses. The squash is roasted and pureed with seasonings to create a smooth sauce, mixed with shell pasta, and topped with crispy panko breadcrumbs baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 4 cups peeled and cubed)
- 2 shallots, roughly chopped
- 2 cloves garlic, peeled
- 0.5 pound shell pasta
- ¼ cup olive oil or melted butter
- 2.5 teaspoons balsamic vinegar
- 1 teaspoon onion powder
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- 1½ cups milk or heavy cream
- 2½ cups grated cheddar cheese
- 2½ cups grated Gruyere cheese
- ½ cup finely grated pecorino cheese or Parmesan
Topping
- ¾ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash and baking the mac and cheese.
- Roast the squash mixture: Toss the cubed butternut squash, chopped shallots, and whole garlic cloves with ¼ cup olive oil, salt, and black pepper in a baking dish. Roast for 30-40 minutes, or until the squash is fork tender and soft.
- Cook the pasta: While the squash roasts, cook the shell pasta according to package instructions until just al dente. Drain and set aside to prevent overcooking during baking.
- Prepare the squash sauce: Once roasted, transfer the butternut squash, shallots, and garlic to a blender or food processor. Add the balsamic vinegar, onion powder, nutmeg, and milk or cream. Blend until smooth and creamy to form the sauce base.
- Combine cheese and sauce: In a large mixing bowl, blend the roasted squash sauce together with cheddar, Gruyere, and pecorino cheeses until evenly combined.
- Mix pasta and cheese sauce: Add the cooked shell pasta to the cheese and squash sauce mixture, stirring thoroughly so all pasta pieces are coated.
- Prepare breadcrumb topping: In a small bowl, combine the panko breadcrumbs with extra-virgin olive oil, mixing until the crumbs are well coated for a crunchy topping.
- Assemble and bake: Transfer the mac and cheese mixture into a greased baking dish, evenly sprinkle the breadcrumb mixture on top, and bake in the preheated oven for 20-25 minutes until the topping is golden brown and crispy.
- Cool and serve: Allow the dish to cool for a few minutes before serving to let it set and enhance flavors. Enjoy your creamy and flavorful Butternut Squash Mac and Cheese!
Notes
- Ensure the butternut squash is fork tender before blending to prevent a gritty texture in the sauce.
- Cooking pasta until just al dente is key to avoid mushiness after baking.
- Feel free to add fresh or dried herbs such as thyme, rosemary, or sage for added flavor complexity.
