Butternut Squash Mac and Cheese
Recipe by
Ingredients
- 1 lb regular pasta (rigatoni, penne, or macaroni)
- 4 cups butternut squash, cubed
- 2 tbsp butter
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mustard powder
- 1/4 tsp nutmeg
- Pinch cayenne pepper
- 1 3/4 cups chicken broth (or vegetable broth)
- 1 cup whole milk
- 1 1/2 cups shredded cheddar
- 1 cup shredded gouda
- 1/2 cup grated parmesan (plus more for topping)
Directions
- Bring a large pot of salted water to boil, cook pasta until al dente, drain and set aside.
- In same pot, melt butter over medium-high heat, then cook shallots 2 minutes. Add garlic and butternut squash, cook 2 minutes more.
- Stir in salt, pepper, mustard powder, nutmeg, and cayenne. Add chicken broth and bring to boil. Cook until squash is tender, about 8-10 minutes.
- Blend with immersion blender (or in batches) until silky-smooth.
- Lower heat to medium, then add milk, cheddar, gouda, and parmesan, stirring until fully melted and creamy.
- Add cooked pasta and toss to coat.
- Top with extra parmesan and fresh black pepper for serving.
Tips for Meal prep
Store cooled leftovers in airtight container for 3-5 days
Reheat gently with splash of milk or broth
Freeze for up to 3 months (texture may soften slightly on thawing)
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