Butternut Squash Mac and Cheese

Learn how to make my butternut squash mac and cheese recipe. It’s made with layers of gouda, cheddar, and parmesan cheese for an incredibly delicious concoction. Plus, butternut squash packs a punch, making this classic dish more complex and nutritious!

Course dinner, fall, lunch, Main Course

Cuisine American

Keyword butternut squash mac and cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 342kcal

Author Erin Antoniak

Ingredients

1 lb noodles - I used rigatoni
2 tablespoon butter
2 shallots finely diced
2 cloves garlic
4 cups butternut squash
½ teaspoon salt
½ teaspoon pepper
½ teaspoon mustard powder
¼ teaspoon nutmeg
1 pinch of cayenne
1 ¾ cups chicken broth vegetable broth works too!
1 cup milk
1.5 cups shredded cheddar
1 cup shredded gouda
½ cup grated parmesan cheese more for topping

Instructions

Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
In same large pot, turn heat to medium-high and add butter and shallots. Cook for two minutes and then add in garlic and butternut squash.
Add all spices, stir, and then add in chicken broth. Bring to boil and cook until butternut squash is tender, about 8-10 minutes. Using a blender or immersion blender, blend until completely smooth.
Reduce heat to medium-low and stir in milk and all of the cheeses. Use a whisk to help blend. Once cheese is melted, stir in pasta and toss until evenly coated.
Top with more parmesan cheese and serve! Enjoy!

Nutrition