Description
A creamy and comforting butternut squash mac and cheese made with three cheeses, tender pasta, and warm spices for a savory vegetarian dish with a subtle sweetness.
Ingredients
⅔ cup cooked, mashed butternut squash (from about 1 lb squash)
½ pound mezzi rigatoni or other small pasta
1 ¼ cups cheddar cheese, shredded
¾ cup smoked gouda cheese, shredded
½ cup parmesan cheese, shredded
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups milk
1 teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
¼ teaspoon Tabasco sauce
Instructions
- Prepare and mash the butternut squash using your preferred method. Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Cook the pasta until just al dente according to package instructions. Shred all cheeses, reserving a small portion of each for topping. Drain the pasta and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook until foamy.
- Slowly add the milk, whisking constantly, until the sauce thickens.
- Remove from heat and stir in the cheddar, smoked gouda, parmesan, and mashed butternut squash until smooth.
- Season with salt, nutmeg, pepper, and Tabasco. Fold in the cooked pasta.
- Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes.
- Remove the foil, sprinkle with reserved cheese, and bake uncovered for another 15 minutes until bubbly.
- Let rest briefly before serving.
Notes
Frozen or canned butternut squash can be used if well mashed.
Add breadcrumbs mixed with butter for a crunchy topping.
Reheat with a splash of milk to keep the sauce creamy.
Can be assembled ahead of time and baked later.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
