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The Creamiest Butternut Squash Mac and Cheese

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Sides

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

  1. 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.
  2. 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.
  3. Meanwhile, make your cheese sauce. In a large skillet over medium heat, add your butter and your spices.
  4. 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.
  5. 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!