Butternut Squash Mac and Cheese
A creamy butternut squash mac and cheese recipe that cooks entirely in one pot without the need to peel the squash or prepare a separate béchamel sauce.
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Instructions
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Preheat oven to 425 F.
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On a parchment-lined baking sheet, roast 1 (1 1/2-pound) halved and seeded butternut squash, cut-side down and brushed with 1 teaspoon canola oil, for 25-30 minutes until tender, then cool for 10 minutes.
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Scoop and mash the squash flesh; set aside 1 1/2 cups.
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In a large Dutch oven, melt 2 tablespoons butter over medium heat. Stir in 1 1/2 teaspoons onion powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon nutmeg for 1 minute until fragrant.
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Add 1 (16-ounce) package pasta shells, 3 cups water, 2 cups whole milk, 1 1/2 teaspoons salt, and 1 cup mashed squash. Bring to a boil, then cook over high heat, stirring often, for 8-10 minutes until pasta is al dente and the liquid is mostly absorbed.
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Remove from heat. Stir in 1 cup Gruyère, 2 ounces softened cream cheese, and the remaining 1/2 cup mashed squash until smooth; add water if needed to adjust consistency.
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Serve immediately.