Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese combines the flavors of a homemade cheese sauce with pasta and morsels of tender butternut squash for a delicious mac and cheese that’s ready for cooler weather.
Prep Time15 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: butternut mac and cheese, butternut squash mac and cheese, vegetarian mac and cheese
Servings: 4
Calories: 661kcal
- 2 Tbs. butter
- 1 lb. butternut squash cubes , about 3 heaping cups
- 1 onion , chopped, 1 cup
- 1 tsp. dried marjoram
- 3/4 tsp. kosher salt
- 1/4 tsp. pepper
- 8 oz. cavatappi pasta
- 8 oz. Fontina cheese , grated, 3 cups
- 1 can (12 oz.) evaporated milk
- 1 cup shredded mozzarella cheese
- 1/2 cup seasoned Panko breadcrumbs
Preheat oven to 375F. Coat 6-cup baking dish with cooking spray.
In large non-stick skillet melt butter over medium-high heat. Cook butternut squash, onion, marjoram, kosher salt and pepper until mixture is just tender, 12-15 minutes, stirring occasionally.
Meanwhile, cook pasta to al dente according to package directions; drain.
Combine vegetable mixture and pasta in prepared baking dish.
Reserve 1 cup Fontina cheese.
In same large non-stick skillet heat evaporated milk until hot. Stir in mozzarella and remaining Fontina cheese. Reduce heat to medium; stir constantly until cheeses are melted and mixture is smooth, about 3 minutes.
Pour cheese sauce over pasta mixture in baking dish and toss until evenly coated.
Bake, covered, 30 minutes.
Uncover. Combine Panko and reserved 1 cup Fontina cheese. Sprinkle over pasta.
Bake, uncovered, until cheese is melted, breadcrumbs are golden and mixture is hot and bubbly, about 15 minutes.
Served as a main dish this recipe makes 4 servings.
When served as a side dish this recipe makes 8 smaller servings.
Swirls of Flavor Recipe Tips
- Make this recipe with shell pasta or elbow pasta
- You can puree some or all of the butternut squash mixture and add it to the cheese sauce
- Stir in fresh, or defrosted frozen, peas
Substitutions
- You can substitute these vegetables for the butternut squash:
- Acorn squash
- Fresh pumpkin
- Sweet potato
- Substitute dried sage for the dried marjoram
Calories: 661kcal | Carbohydrates: 66g | Protein: 31g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1103mg | Potassium: 663mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13038IU | Vitamin C: 26mg | Calcium: 568mg | Iron: 3mg