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Rachel Ballinger

Butternut Squash Mac n Cheese

A creamy mac n cheese dish, full of warm butternut squash flavor and topped with toasted sage infused breadcrumbs. Perfect fall dish!
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Servings: 12 Servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Breadcrumb Topping:
  • 1 stick butter melted
  • 1 1/2 cups panko bread crumbs
  • 2 tbsp fresh sage chopped
Butternut Squash:
  • 1 average size butternut squash
  • Olive oil
  • Salt
Pasta:
  • 1 lb. small shell pasta cooked and rinsed
Cheese Sauce:
  • 1 stick of butter
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 cups whole milk
  • 4 cups shredded cheddar cheese

Method
 

Breadcrumb Topping:
  1. Melt the butter and mix in the chopped sage and panko bread crumbs. Set aside.
Butternut Squash:
  1. Cut your butternut squash in half. Remove seeds, peel, and cut into 1” inch pieces. Spread on a baking sheet and drizzle with olive oil and season with salt. Bake at 400 degrees for 30 minutes or until soft. Place in blender and puree till smooth. Add a little water if necessary. Set aside.
Pasta:
  1. While the squash is roasting in the oven, cook the pasta in salt water until soft. Drain and set aside.
Cheese Sauce:
  1. In a large pot (you can use the same one you cooked the pasta in), melt the butter. Add the flour and sauté for a couple minutes till browned and aromatic.
  2. Whisk in the salt, nutmeg, pepper, and garlic powder. Add the milk and whisk often, being careful not to let the bottom scorch. Heat until bubbly and starting to thicken.
  3. Add the cheese and stir till melted and smooth. Stir in the prepared squash puree. Stir in the cooked pasta. Taste and adjust seasoning if needed.
  4. Pour it into a 9”x13” baking dish and sprinkle the breadcrumbs evenly on top. Bake in 350 degree oven for 20 minutes until golden brown and bubbly. Serve immediately. Enjoy!