Description
Extra creamy, super simple butternut squash mac and cheese!
Ingredients
Scale
- 1 butternut squash, cut in half and seeds removed
- Olive oil
- 4 cups (uncooked) rigatoni pasta (or pasta of choice)
For the cheese sauce:
- 6 tbsp butter
- 1/2 tsp salt, more to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tao onion powder
- 1/8 tsp nutmeg
- 2 cups heavy cream
- 1/4 cup whole milk
- 8 oz sharp cheddar, shredded (I HIGHLY recommend shredding your own)*
- 1/4 cup plain Greek yogurt
For topping:
- 1/3 cup panko style bread crumbs
- Fresh sage and/or thyme
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Slice your squash and scoop out the seeds. Rub each half with olive oil and place skin side up. Roast for 45 minutes-1 hour, until very soft and tender (mine needed the full hour). Allow to cool a bit before scooping out and mashing into a smooth purée.
- When squash is almost done, you can start to get your water boiling for your pasta. Generously salt the water before adding your pasta. Cook to al dente- I did 3 minutes less than what my package instructions called for. Drain and rinse with cold water to stop further cooking.
- Meanwhile, make your cheese sauce. In a large skillet over medium heat, add your butter and your spices.
- Add 1 cup of your mashed butternut squash purée and stir. Reduce heat slightly then slowly add your cream and milk, continuously whisking. Allow to cook for 2 minutes, then stir in your cheese until fully melted. Turn off heat and whisk in your yogurt.
- Reduce oven temperature to 350. Add your pasta to a 9×13 baking dish, then stir in cheese sauce. Top with panko and fresh herbs. Bake for 15 minutes, then broil for 1-3 minutes to help the panko brown (be very careful not to burn!). Allow to sit for 5-10 minutes before serving and enjoy!
Notes
*Pre-shredded cheese from the store will contain agents that will prevent it from fully melting as well as a block of cheese that you shred yourself. I highly recommend buying an 8 oz block of cheese and shredding yourself!