Butternut Squash Macaroni and Cheese
Butternut squash mac and cheese, the stovetop way: roasted squash puree, melty brie, cheddar, and cream cheese tossed with pasta and topped with bacon.
Servings 6 Servings
Equipment
- Rimmed baking sheet
- Aluminum foil
- Blender or food processor
- Large pot or deep skillet
- Colander
Ingredients
Roasted Butternut Squash
- 3 lb butternut squash quartered
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ¾ tsp black pepper
Sauce & Assembly
- 2 cups milk
- 6 oz brie cheese rind removed
- 4 oz sharp cheddar cheese shredded
- 4 oz cream cheese
- ⅛ tsp ground nutmeg
- kosher salt to taste
- black pepper to taste
- 1 lb pasta any shape, cooked & drained
- 4 bacon slices diced and fried crispy, optional
Instructions
Roast Butternut Squash
- Preheat oven to 400ºF and place the quartered butternut squash on a baking sheet lined with foil. Drizzle with the olive oil, kosher salt and black pepper and wrap tightly with more foil. Bake for 40 minutes, or until fork tender.
- Scrape out the seeds and discard. Remove the butternut squash flesh and put in a blender or food processor. Puree until smooth. Remove 2 cups and set aside, reserving the remainder for another use.
Mac & Cheese Sauce and Assembly
- In a large pot of boiling salted water, cook the pasta as directed on the package.
- In a large pot or large skillet over medium heat, add the milk, brie, shredded cheddar, cream cheese, nutmeg, kosher salt, and black pepper. Whisk until smooth. Add the 2 cups of squash puree and whisk until smooth. Add the drained, cooked pasta and toss to coat. Top with the crisp bacon bits and serve.
Notes
*Key tip: Keep the sauce at medium heat and never let it boil, or the cheese can turn grainy.
**Ingredient note: Trim the brie rind while the cheese is cold. A fresh grating of nutmeg gives the brightest flavor.
***Substitution: You can use 2 cups of canned pumpkin or thawed frozen squash puree instead of roasting. See the post for more swaps.
****Storage: Keeps 4 days in the fridge or 3 months in the freezer. Reheat on the stovetop with a splash of milk.
*****Doneness: The squash is ready when a fork slides in with no resistance. Cook the pasta just shy of al dente.
Nutrition
Calories: 752kcal | Carbohydrates: 89g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 794mg | Potassium: 1204mg | Fiber: 7g | Sugar: 12g | Vitamin A: 24858IU | Vitamin C: 48mg | Calcium: 431mg | Iron: 3mg
