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Creamy Butternut Squash Mac and Cheese Recipe

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4.5 from 80 reviews

This creamy butternut squash mac and cheese recipe combines tender butternut squash and a blend of melted cheeses to create a rich, comforting dish perfect for a hearty family meal. With an added touch of kale for extra greens and a crunchy breadcrumb topping, this baked mac and cheese offers a delicious twist on the classic favorite.

Ingredients

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Main Ingredients

  • 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
  • 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
  • 1 and 1/4 cups (300ml) milk*
  • 3 cloves garlic, minced
  • 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
  • 1-2 cups (70-140g) roughly chopped kale, stems discarded (optional)
  • 1/3 cup (80g) plain Greek yogurt*
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • small pinch ground nutmeg
  • 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar recommended)*

Optional Topping

  • 1/3 cup (30g) breadcrumbs
  • fresh thyme leaves and/or extra freshly ground black pepper

Instructions

  1. Simmer the Butternut Squash Mixture: Combine the cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 20 minutes. Ensure the squash is tender by piercing it with a fork. Once soft, remove from heat and set aside.
  2. Preheat the Oven: While the squash simmers, preheat your oven to 375°F (191°C) to prepare for baking the dish later.
  3. Cook the Pasta and Kale: Boil water according to pasta package instructions. Cook the pasta shells until just al dente. If using kale, add it to the boiling pasta during the last 1-2 minutes of cooking; if not using kale, cook the pasta 1-2 minutes longer past al dente. Drain the pasta and kale thoroughly and set aside.
  4. Blend the Sauce: Pour the warm butternut squash mixture, including all liquid, into a blender or food processor. Add the Greek yogurt, salt, black pepper, and ground nutmeg. Blend until completely smooth. Transfer the blended sauce to a large bowl and stir in the shredded cheese until combined. The cheese does not need to melt fully at this point. Adjust seasoning with extra salt, pepper, or nutmeg if desired.
  5. Combine Pasta and Sauce: Add the cooked pasta and kale into the bowl with the butternut squash cheese sauce. Stir thoroughly until all pasta is coated. Though the sauce may appear liquidy, the pasta will absorb it as it bakes.
  6. Prepare for Baking: Transfer the pasta and sauce mixture into an ungreased 9×13-inch baking dish, a 12-inch oven-safe skillet, or a similar sized 3 to 4-quart baking dish. Sprinkle the top with breadcrumbs and additional cheese if using.
  7. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
  8. Bake Uncovered: Remove the aluminum foil and bake for an additional 5 minutes or until the edges are bubbly and the topping is golden.
  9. Serve and Garnish: Remove from the oven and serve warm, optionally garnishing with extra shredded cheese, fresh thyme leaves, and freshly ground black pepper on top.
  10. Storage: Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  • Use low sodium broth to better control the saltiness of the dish.
  • Milk type affects creaminess; whole milk recommended for a richer sauce but you can use any milk you prefer.
  • Greek yogurt adds creaminess and tang while keeping the dish lighter; non-dairy yogurt may alter taste and texture.
  • Gruyère or sharp white cheddar provide great melty flavor; feel free to mix or substitute with similar cheeses.
  • Breadcrumb topping is optional for added crunch and texture.
  • Kale is optional but adds a nice color and nutritional boost.
  • Cover the dish with foil while baking to prevent drying, then remove foil to achieve a bubbly, golden crust.

Find it online: https://clovercuisine.com/creamy-butternut-squash-mac-and-cheese-recipe/