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–+ servings
butternut squash mac and cheese pot
Erin Antoniak

Butternut Squash Mac and Cheese

5 from 14 votes
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: dinner, fall, lunch, Main Course
Cuisine: American
Calories: 342
Ingredients Method Nutrition

Ingredients
  

  • 1 lb noodles - I used rigatoni
  • 2 tbsp butter
  • 2 shallots finely diced
  • 2 cloves garlic
  • 4 cups butternut squash
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mustard powder
  • 1/4 tsp nutmeg
  • 1 pinch of cayenne
  • 1 3/4 cups chicken broth vegetable broth works too!
  • 1 cup milk
  • 1.5 cups shredded cheddar
  • 1 cup shredded gouda
  • 1/2 cup grated parmesan cheese more for topping

Method
 

  1. Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Top with more parmesan cheese and serve! Enjoy!

Nutrition

Calories: 342kcalCarbohydrates: 37gProtein: 16gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 48mgSodium: 578mgPotassium: 346mgFiber: 2gSugar: 4gVitamin A: 5345IUVitamin C: 10mgCalcium: 335mgIron: 1mg

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