Butternut Squash Mac and Cheese for Thanksgiving

There's something about mac and cheese that whispers comfort with every forkful. But when I first decided to incorporate butternut squash into the mix, I was aiming for a balance between indulgence and nutrition. This butternut squash mac and cheese recipe is the result of numerous trials and a few happy accidents. It's a dish that has seen the inside of my oven more times than I can count, each iteration bringing me closer to this creamy, dreamy perfection.

The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. The sweetness of the butternut squash paired with the sharpness of aged cheddar and the earthiness of fresh thyme creates a symphony of flavors that's hard to resist. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings to achieve that just-right al dente pasta enveloped in velvety sauce.

Ingredients

• Butternut squash — 1 medium, peeled and cubed
• Elbow macaroni — 1 lb.
• Aged cheddar cheese — 2 cups, shredded
• Parmesan cheese — ½ cup, freshly grated
• Whole milk — 2 cups
• Chicken or vegetable broth — 1 cup
• Unsalted butter — 4 tbsp.
• All-purpose flour — 2 tbsp.
• Fresh thyme — 1 tbsp., chopped
• Garlic powder — 1 tsp.
• Nutmeg — ¼ tsp., freshly grated
• Panko breadcrumbs — 1 cup
• Olive oil — 2 tbsp.
• Salt and pepper — to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.

2. Bring a large pot of salted water to a boil. Add the butternut squash and cook until tender, about 15 minutes. With a slotted spoon, transfer the squash to a blender, leaving the water in the pot for the pasta.

3. In the same boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

4. To the blender with the squash, add the milk and broth. Blend until smooth. I've always been apprehensive about using too much liquid, but for this dish, the right consistency is key to a creamy sauce.

5. In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for about 2 minutes to cook off the raw taste. This roux will thicken the sauce, so it's crucial not to rush this step.

6. Gradually pour in the butternut squash mixture, whisking constantly to prevent lumps. Add the garlic powder, nutmeg, and fresh thyme. Season with salt and pepper. Cook, stirring frequently, until the sauce thickens, about 5 minutes.

7. Remove the sauce from heat and stir in the shredded cheddar and Parmesan until melted and smooth. After a couple of trial runs, I found that adding the cheese off the heat prevents it from separating and becoming grainy.

8. Add the cooked macaroni to the sauce and stir to combine. Pour the mixture into the prepared baking dish.

9. In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle over the mac and cheese. This will give a delightful crunch that contrasts beautifully with the creamy pasta.

10. Bake for 25-30 minutes, or until the top is golden and the sauce is bubbling. Let it sit for 5 minutes before serving. This rest time allows the sauce to set slightly, ensuring that creamy texture in every bite.

Substitutions

• Aged cheddar cheese — I initially tried this with a milder cheese, but found the aged cheddar's sharpness complemented the sweetness of the squash perfectly. If you prefer a milder taste, Gruyère is a fantastic alternative.

• Whole milk — For a lighter version, I've successfully used 2% milk. It still yields a creamy sauce, just slightly less rich.

• Chicken or vegetable broth — If you're out of broth, water will do in a pinch, but you may need to adjust the seasoning accordingly.

• Panko breadcrumbs — Regular breadcrumbs can be used, but panko's lightness and crispiness are unmatched in creating that perfect golden topping.

Variations

• Spicy kick — While I've always loved the traditional version, I once experimented by adding a hint of chili powder, and it surprisingly elevated the dish to a whole new level.

• Extra veggies — A dear friend, who's a chef, once suggested adding steamed broccoli florets to the mix, and it's been my go-to ever since. It adds color, texture, and an extra dose of nutrients.

Dietary Restrictions

• Gluten-free — Opt for gluten-free pasta and breadcrumbs to make this butternut squash mac and cheese recipe suitable for those with gluten sensitivities.

• Lactose-free — Lactose-free milk and cheese are readily available and can be used in the same quantities as their lactose-containing counterparts.

Equipment

• Large pot

• Blender

• Large saucepan

• Whisk

• Baking dish

• Slotted spoon

• Cheese grater

• Measuring cups and spoons

Storage and Reheating

• Leftovers should be stored in an airtight container and can be refrigerated for up to 3 days.

• To reheat, bake in an oven preheated to 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions, but the topping may lose its crispness.

Pro Tips

• Roasting the squash — After a couple of trial runs, I found that roasting the butternut squash beforehand gave the dish an unparalleled richness. If you have the time, roast it at 400°F (200°C) for 25 minutes before blending.

• Cheese quality — It's tempting to buy pre-shredded cheese, but shredding your own ensures a smoother melt and a more flavorful sauce. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

Butternut Squash Mac and Cheese for Thanksgiving

Add a twist to your Thanksgiving feast with this butternut squash mac and cheese recipe. Creamy and flavorful, it's a must see!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 people

Calories 541 kcal

Equipment

• Large pot
• Blender
• Large saucepan
• Whisk
• Baking dish
• Slotted spoon
• Cheese grater
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 medium Butternut squash peeled and cubed
• 1 lb Elbow macaroni
• 2 cups Aged cheddar cheese shredded
• ½ cup Parmesan cheese freshly grated
• 2 cups Whole milk
• 1 cup Chicken or vegetable broth
• 4 tablespoon Unsalted butter
• 2 tablespoon All-purpose flour
• 1 tablespoon Fresh thyme chopped
• 1 teaspoon Garlic powder
• ¼ teaspoon Nutmeg freshly grated
• 1 cup Panko breadcrumbs
• 2 tablespoon Olive oil
• Salt and pepper to taste

Instructions

 

• Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
• Bring a large pot of salted water to a boil. Add the butternut squash and cook until tender, about 15 minutes. With a slotted spoon, transfer the squash to a blender, leaving the water in the pot for the pasta.
• In the same boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
• To the blender with the squash, add the milk and broth. Blend until smooth. I've always been apprehensive about using too much liquid, but for this dish, the right consistency is key to a creamy sauce.
• In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for about 2 minutes to cook off the raw taste. This roux will thicken the sauce, so it's crucial not to rush this step.
• Gradually pour in the butternut squash mixture, whisking constantly to prevent lumps. Add the garlic powder, nutmeg, and fresh thyme. Season with salt and pepper. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
• Remove the sauce from heat and stir in the shredded cheddar and Parmesan until melted and smooth. After a couple of trial runs, I found that adding the cheese off the heat prevents it from separating and becoming grainy.
• Add the cooked macaroni to the sauce and stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle over the mac and cheese. This will give a delightful crunch that contrasts beautifully with the creamy pasta.
• Bake for 25-30 minutes, or until the top is golden and the sauce is bubbling. Let it sit for 5 minutes before serving. This rest time allows the sauce to set slightly, ensuring that creamy texture in every bite.

Notes

• Roasting the squash — After a couple of trial runs, I found that roasting the butternut squash beforehand gave the dish an unparalleled richness. If you have the time, roast it at 400°F (200°C) for 25 minutes before blending.

 

• Cheese quality — It's tempting to buy pre-shredded cheese, but shredding your own ensures a smoother melt and a more flavorful sauce. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

Nutrition

Nutrition Facts

Butternut Squash Mac and Cheese for Thanksgiving

Amount per Serving

Calories

541

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

35

mg

12

%

Sodium

 

297

mg

13

%

Potassium

 

777

mg

22

%

Carbohydrates

 

85

g

28

%

Fiber

 

6

g

25

%

Sugar

 

9

g

10

%

Protein

 

19

g

38

%

Vitamin A

 

13784

IU

276

%

Vitamin C

 

28

mg

34

%

Calcium

 

302

mg

30

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword butternut squash pasta, Cheesy pasta bake, Family dinner recipe, Healthy comfort food, Vegetarian mac and cheese

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