Description
This creamy and comforting Butternut Squash Mac and Cheese combines tender whole wheat pasta with a velvety pureed butternut squash cheese sauce, topped with a crispy Parmesan breadcrumb crust. It’s a healthier twist on classic mac and cheese, featuring wholesome ingredients and a rich blend of Gruyere, cheddar, and Parmesan cheeses. Perfect for a cozy family meal or to impress guests with a nutritious yet indulgent dish.
Ingredients
Scale
Main Ingredients
- 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
- Kosher salt
- Black pepper
- Olive oil spray
- Chopped chives (optional, for garnish)
Breadcrumb Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon salt
- Black pepper
Cheese Sauce
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded Gruyere cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Spray a 9” x 11” glass baking dish lightly with olive oil spray to prevent sticking.
- Cook Squash: Bring a large pot of salted water to a boil. Add the cubed butternut squash and boil until tender, about 5-6 minutes. Once cooked, transfer the squash to a blender for pureeing.
- Cook Pasta: In the same boiling water, add the whole wheat elbow pasta and cook according to package directions until al dente. Drain and return to the pot.
- Puree Squash: To the blender with the cooked squash, add ½ cup of the vegetable broth, onion powder, garlic powder, 1 teaspoon salt, and a pinch of black pepper. Blend until the mixture is perfectly smooth and creamy.
- Make Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs, freshly grated Parmesan cheese, ¼ teaspoon salt, and a pinch of black pepper. Set aside.
- Make Cheese Sauce: Melt the unsalted butter in a medium saucepan over medium heat. Add the minced shallots and sauté for 2 minutes until soft and fragrant. Sprinkle in the flour and cook for 1 more minute to form a roux. Gradually whisk in the remaining 1 cup of vegetable broth and all of the skim milk. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 5 minutes, whisking frequently to prevent lumps and to thicken the sauce.
- Combine Sauce and Squash: Remove the saucepan from heat. Stir in the shredded Gruyere and cheddar cheeses until melted. Then whisk in the pureed squash mixture along with 1 ½ teaspoons salt and freshly cracked black pepper to taste, creating a rich, cheesy squash sauce.
- Assemble and Bake: Add the cheese and squash sauce to the cooked pasta in the pot and gently mix to combine, ensuring the noodles are well coated. Transfer the mixture to the prepared baking dish. Sprinkle the breadcrumb topping evenly over the surface. Bake in the preheated oven for 25 minutes until bubbly and heated through. For a golden, crispy finish, broil the top for 2-3 minutes until the breadcrumbs are lightly browned. Optionally, garnish with chopped chives before serving.
Notes
- Make sure to not overcook the pasta; it will continue cooking slightly in the oven.
- For extra creaminess, you can substitute skim milk with 2% milk or a dairy-free alternative.
- Panko breadcrumbs add a nice crunch, but regular breadcrumbs can be used as a substitute.
- Adjust seasoning with salt and pepper to your taste before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
