Description
Warm, golden, and bubbling straight from the oven, this butternut squash mac and cheese delivers pure comfort with a silky twist. The secret is canned butternut squash purée, which blends effortlessly into the cheese sauce for a velvety, slightly sweet richness without any roasting or peeling. Easy, cozy, and special enough for any table.
Ingredients
Scale
- 1 pound short pasta (macaroni, shells, or penne)
- 8 tablespoons unsalted butter, divided
- ½ cup all-purpose flour
- 3½ cups whole milk
- 1 (15-ounce) can butternut squash purée
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 2 cups shredded extra-sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 2 cups shredded Fontina cheese
For the Parmesan-herb breadcrumb topping
- 1 tablespoon butter, melted
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- Pinch of salt and pepper
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Cook pasta until almost al dente (1–2 minutes less than package directions). Drain and set aside.
- In a small saucepan, heat the milk over low heat until just warm. Don’t boil.
- In a large pot (can use the same pasta pot), melt 6 tablespoons butter over low heat. Whisk in flour and cook for about 2–3 minutes until smooth and slightly golden.
- Slowly whisk in the warm milk, about ½ cup at a time, until smooth and thickened. Stir in the butternut squash purée until fully incorporated and creamy.
- Remove from heat and stir in cheddar, Gruyère, and Fontina until melted. Add salt, pepper, and nutmeg. Taste and adjust seasoning.
- Stir cooked pasta into the cheese-squash sauce until evenly coated. Pour into a lightly greased 9×13-inch baking dish.
- In a bowl add the panko, Parmesan, thyme, salt, and pepper and melted butter. Mix until well combined. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake uncovered for 25–30 minutes, until bubbly and golden brown. Let sit for 5–10 minutes before serving.
