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Baked Butternut Squash Mac and Cheese

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Creamy baked mac and cheese gets a flavorful twist with a velvety butternut squash sauce, sharp cheddar, smoked gouda, and parmesan. Finished with a buttery herb panko topping, it’s rich, comforting, and perfect for feeding a crowd.

Ingredients

  • 1/4 cup salted butter (57 grams)
  • Handful of fresh sage and thyme
  • 1/2 yellow onion, diced
  • 4 large cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried sage
  • 1–2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chicken broth or vegetable broth
  • 2 cups milk (480 mL)
  • 1 pound pasta (16 ounces/454 grams)
  • 12 ounces cheddar cheese, grated
  • 1 1/2 cups parmesan cheese, divided
  • 7 ounces smoked gouda, grated
  • 1/4 cup corn starch (32 grams)
  • 1 cup panko bread crumbs
  • 1/4 cup salted butter, melted or browned (56 grams)
  • Pinch of thyme and sage

Instructions

  1. In a large Dutch oven over medium heat, melt 1/4 cup butter. Add fresh sage and thyme and sauté for 1 minute. Remove and reserve the herbs. Add onion and garlic and cook until softened.
  2. Add butternut squash, dried thyme, dried sage, salt, and pepper. Stir well. Add broth and the reserved herbs, bring to a boil, then reduce heat and simmer for 8-10 minutes until the squash is tender.
  3. Remove and discard the herbs. Stir in the milk and blend the mixture until smooth using an immersion blender or standard blender. Return the sauce to the pot and keep off the heat.
  4. Cook pasta in salted boiling water until slightly under al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
  5. Return the squash sauce to medium heat. Gradually stir in cheddar, smoked gouda, and all but 1/2 cup of the parmesan until melted and smooth.
  6. Add the cooked pasta and stir to coat. Add reserved pasta water as needed.
  7. To thicken, mix 1/3 cup plus 1 tablespoon of sauce with 3 tablespoons cornstarch in a small bowl. Stir the slurry back into the pot and cook for a few minutes until slightly thickened.
  8. Preheat oven to 350°F. Grease a 9×13-inch baking dish and transfer the mac and cheese to the dish. Sprinkle with the remaining parmesan.
  9. Mix melted butter, panko breadcrumbs, and a pinch of thyme and sage. Sprinkle evenly over the top.
  10. Bake for 15 minutes until bubbly, then broil for 1-2 minutes until the topping is golden brown.
  11. Serve warm. Store leftovers covered in the refrigerator for up to 6 days.

Notes

  • Use block cheese and grate it yourself for the smoothest sauce.
  • Vegetable broth may be substituted for chicken broth.
  • The sauce base can be prepared 1-2 days in advance and refrigerated.
  • The assembled dish can be refrigerated for 1-2 days before adding the breadcrumb topping and baking.
  • Add reserved pasta water as needed to adjust sauce consistency.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-butternut-squash-mac-and-cheese/