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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash, about 2 lbs, peeled and cubed (roughly 4 cups)
  • 8 oz elbow macaroni
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • ¼ tsp freshly grated nutmeg
  • ¾ tsp kosher salt
  • Freshly ground black pepper
  • 8 oz sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • Fresh thyme leaves, for serving

Method
 

  1. Bring a pot of salted water to a boil. Heat oil in a large skillet over medium heat, add onion, and cook 5 minutes until translucent. Add garlic and cook 1 minute more.
  2. Add squash, broth, salt, pepper, and nutmeg. Bring to a boil, cover, and simmer 10 to 12 minutes until fork-tender.
  3. Transfer squash mixture to a blender with milk and Dijon; blend until smooth, then return to skillet.
  4. Over low heat, stir in cheddar and Parmesan until melted and creamy, about 2 minutes. Taste and adjust salt.
  5. Cook pasta according to package directions, drain, and fold into the cheese sauce. Serve immediately with fresh thyme.

Notes

The sauce will thicken as it cools. If it becomes too thick, stir in a splash of warm milk when reheating. Roasted squash gives the sauce a deeper flavor; see the tips section for how to do it.