Butternut Squash Mac 'n’ Cheese

Name: Butternut Squash Mac 'n’ Cheese
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. medium shell pasta; 1 tbsp. olive oil; 1 small onion, finely chopped; Kosher salt and pepper; 1 clove garlic, finely chopped; 1 tbsp. all-purpose flour; 1 15-oz. can butternut squash; 3/4 c. whole milk; 1 oz. cream cheese (about 1/4 c.), at room temperature; 1/8 tsp. cayenne pepper; 1/8 tsp. freshly grated nutmeg; 4 oz. Gruyère cheese, coarsely grated (about 1 1/4 c.); 6 oz. extra-sharp Cheddar, coarsely grated (1 1/2 c.); Toasted panko and chopped parsley, for topping

Enjoy this meatless main for dinner tonight.

By Joy ChoPublished: Sep 21, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

785

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Canned butternut squash puree infuses this cheesy mac with an earthy sweetness that makes it just right for fall. A dash of cayenne and freshly grated nutmeg round out the creamy, cozy dish that comes together in half an hour.

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Ingredients

12 oz.
medium shell pasta
1 Tbsp.
olive oil
1
small onion, finely chopped
Kosher salt and pepper
1
clove garlic, finely chopped
1 Tbsp.
all-purpose flour
1
15-oz. can butternut squash
3/4 cup
whole milk
1 oz.
cream cheese (about 1/4 c.), at room temperature
1/8 tsp.
cayenne pepper
1/8 tsp.
freshly grated nutmeg
4 oz.
Gruyère cheese, coarsely grated (about 1 1/4 c.)
6 oz.
extra-sharp Cheddar, coarsely grated (1 1/2 c.)
Toasted panko and chopped parsley, for topping

Directions

1. Step 1Cook pasta per package directions; reserve 1/2 cup pasta cooking water.
2. Step 2Meanwhile, heat oil in large skillet on medium. Add onion and 1/4 teaspoon each salt and pepper; cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and cook 1 minute. Sprinkle with flour and cook, stirring, 1 minute. Carefully add butternut squash and 1/2 teaspoon salt and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
3. Step 3Whisk in milk and bring to a simmer. Whisk in cream cheese, cayenne, and nutmeg. Add 6 ounces Cheddar and Gruyère and stir until melted and smooth. Remove from heat and toss in pasta, adding 1 tablespoon pasta water at a time to loosen sauce to desired consistency. Serve sprinkled with toasted panko and chopped parsley.

RECIPE TIP: Pasta Swap: Switch out shells for your favorite shape of short pasta, such as rigatoni or farfalle.

NUTRITIONAL INFORMATION (per serving): About 785 cal, 35.5 g fat (19.5 g sat), 96 mg chol, 893 mg sodium, 82 g carb, 7 g fiber, 8.5 g sugar (0 g added sugar), 32 g pro

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