Description
This Butternut Squash Mac and Cheese combines creamy butternut squash, two kinds of cheese, and tender whole wheat pasta for a healthier twist on a comforting classic. Topped with crispy breadcrumbs and baked to golden perfection, it’s the ultimate cozy meal that’s as nutritious as it is delicious.
Ingredients
- Olive oil spray
- Kosher salt
- 1 pound cubed butternut squash
- 10 ounces whole wheat elbow pasta
- 1 ½ cups low-sodium vegetable broth, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded cheddar cheese
- Black pepper, to taste
- Chopped chives (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Spray a 9” x 11” glass baking dish with olive oil spray and set aside.
- Bring a large pot of salted water to a boil. Add cubed butternut squash and cook for 5-6 minutes, until fork-tender. Using a slotted spoon, transfer the squash to a blender.
- In the same pot, add the whole wheat elbow pasta and cook according to package instructions. Drain and return to the pot.
- Add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and a dash of black pepper to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, ¼ teaspoon salt, and a pinch of pepper. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the minced shallot and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
- Gradually whisk in the remaining 1 cup vegetable broth and skim milk. Bring the mixture to a boil, then reduce the heat to medium-low and cook for 5 minutes, whisking frequently.
- Remove the saucepan from heat. Whisk in the shredded Gruyere, cheddar, and the pureed squash. Season with 1 ½ teaspoons salt and black pepper to taste.
- Pour the cheese sauce over the pasta and stir gently to combine. Transfer the mixture to the prepared baking dish.
- Sprinkle the breadcrumb mixture evenly over the top. Bake for 25 minutes.
- Switch the oven to high broil and cook for an additional 2-3 minutes, or until the breadcrumbs are golden brown.
- Garnish with chopped chives if desired. Serve warm and enjoy!
Notes
-
- For an even creamier sauce, you can substitute some of the skim milk with half-and-half.
- Feel free to use regular elbow pasta if whole wheat isn’t available.
- If you don’t have Gruyere cheese, substitute with fontina or mozzarella for a similar melty texture.
- This dish can be made ahead and baked just before serving. Simply refrigerate the assembled dish and add breadcrumbs just before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American