Butternut Squash Mac and Cheese Recipe

Name: Butternut Squash Mac and Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 4 tablespoons olive oil (divided); 1 small yellow onion (chopped (200g)); ½ teaspoon salt; 2 garlic cloves (chopped); 4 cups peeled and diced butternut squash ((1 pound, 450g)); 1½ cups vegetable broth ((360mL)); ½ teaspoon ground black pepper; Pinch nutmeg; 1 cup whole milk ((240mL)); 1 pound short pasta (such as elbow macaroni, medium or large shells, or mini penne (450g)); 8 ounces sharp cheddar cheese (grated (226g)); 1 cup freshly grated Parmesan Cheese (divided (55g)); 1 cup breadcrumbs ((80g))

Prep 20 min Cook 45 min Serves 8 Source

Ingredients

4 tablespoons olive oil (divided)
1 small yellow onion (chopped (200g))
½ teaspoon salt
2 garlic cloves (chopped)
4 cups peeled and diced butternut squash ((1 pound, 450g))
1½ cups vegetable broth ((360mL))
½ teaspoon ground black pepper
Pinch nutmeg
1 cup whole milk ((240mL))
1 pound short pasta (such as elbow macaroni, medium or large shells, or mini penne (450g))
8 ounces sharp cheddar cheese (grated (226g))
1 cup freshly grated Parmesan Cheese (divided (55g))
1 cup breadcrumbs ((80g))

Steps

1
Preheat the oven to 375°F.
2
Heat a medium saucepan over medium heat. Add 2 tablespoons of the olive oil, the onion, and ½ teaspoon of salt. Cook, stirring frequently, for 5 minutes until softened. Add the garlic and cook for 2 more minutes.
3
Add the butternut squash, broth, black pepper, and nutmeg and bring to a simmer. Cover and reduce the heat to medium-low. Cook for about 15 minutes, until the squash is fork tender. Remove from the heat and transfer to a blender.
4
Add the milk. Vent the top of the blender to release steam and cover the opening loosely with a clean towel. Puree until smooth, about 30 seconds. (You can also blend the squash mixture in the pot using an immersion blender.)
5
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
6
Return the squash mixture to low heat. Gradually add the cheddar and then ¾ cup of Parmesan cheese in a few batches, stirring until the cheese is completely melted between each addition. Pour the cheese sauce over the pasta in the large pot and stir gently to coat.
7
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cups of Parmesan cheese, and ¼ teaspoon of black pepper. Stir well so that the oil coats all of the breadcrumbs.
8
Transfer the pasta to a lightly greased 9x13-inch casserole dish. Sprinkle the breadcrumb mixture all over the top. Bake for 15 to 20 minutes until bubbling on the sides and the breadcrumbs are toasted. Let rest for 5 minutes before serving.