Butternut Squash Mac and Cheese Recipe
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.
Servings: 4
Calories: 661kcal
Equipment
Ingredients
- 2 Tablespoons butter
- 1 pound butternut squash cubes , about 3 heaping cups
- 1 onion , chopped, 1 cup
- 1 teaspoon dried marjoram
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 ounces cavatappi pasta
- 8 ounces Fontina cheese , grated, 3 cups
- 1 can (12 ounces) evaporated milk
- 1 cup shredded mozzarella cheese
- 1/2 cup seasoned Panko breadcrumbs
Instructions
- 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.
Notes
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
- Served as a main dish this recipe makes 4 servings.
- When served as a side dish this recipe makes 8 smaller servings.
- You can substitute these vegetables for the butternut squash:
- Acorn squash
- Fresh pumpkin
- Sweet potato
- Substitute dried sage for the dried marjoram
Nutrition
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