Description
This Butternut Squash Mac and Cheese is a creamy, cheesy, and comforting fall favorite made with roasted butternut squash and shallots blended into a smooth sauce, combined with sharp cheddar, Gruyere, and pecorino cheeses, then baked under a crispy panko topping.
Ingredients
Main Ingredients
- 1 large butternut squash
- 2 shallots, roughly chopped (⅔ cup)
- 1 pound shell pasta, or pipe rigate or elbows
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon nutmeg
- Freshly ground black pepper, to taste
- 1½ cups unsweetened almond milk
- 6 ounces grated sharp cheddar cheese, about 2½ cups
- 6 ounces grated Gruyere cheese, about 2½ cups
- 1½ ounces finely grated pecorino cheese, ½ cup
Topping
- ¾ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat and prepare baking dishes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and grease a 9x13-inch baking dish to prepare for roasting and baking.
- Roast squash and shallots: Slice the butternut squash in half lengthwise and scoop out seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Place chopped shallots on foil, drizzle with olive oil, sprinkle with salt, and wrap tightly. Place the foil packet on the baking sheet and roast everything for 30 to 45 minutes until the squash is soft.
- Make the topping: In a small bowl, mix the panko breadcrumbs with olive oil until combined. Set aside for later use.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1½ cups of the starchy pasta water.
- Prepare squash sauce: Scoop 2 cups of cooked, soft squash flesh into a blender with 1½ cups reserved pasta water, roasted shallots, ¼ cup olive oil, balsamic vinegar, sea salt, onion powder, garlic powder, ground sage, nutmeg, and several grinds of black pepper. Blend until smooth and creamy.
- Heat almond milk and combine sauce with cheeses: Return the pasta pot to the stove over medium heat and warm the almond milk. Stir in the squash sauce and cook for about 3 minutes, stirring frequently until heated through. Gradually whisk in cheddar, Gruyere, and pecorino cheeses one at a time, ensuring each is fully melted before adding the next, resulting in a smooth, creamy cheese sauce.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir well to coat all pasta evenly.
- Bake with topping: Preheat the oven broiler. Transfer the mac and cheese to the prepared baking dish and evenly sprinkle the panko topping over the surface. Broil for 5 to 10 minutes until the topping turns crisp and golden brown.
- Rest and serve: Allow the baked mac and cheese to stand for 15 minutes before serving to let it set and enhance flavors.
Notes
- You can roast the butternut squash and shallots up to 4 days ahead; store them in an airtight container in the fridge until ready to use.
- Use sharp cheddar and Gruyere for a rich, flavorful cheese sauce; pecorino adds a salty tang.
- Reserve pasta water as it helps create a creamy texture when blended with the squash.
- If you prefer gluten-free, substitute the pasta and panko breadcrumbs accordingly.
- Broil carefully to avoid burning the topping; watch closely during the last minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American