If we’re being honest, the best parts of Thanksgiving dinner are the sides — especially a decadent macaroni and cheese. When baked to perfection, this childhood staple becomes an all-ages, savory treat that makes the holiday. And this year, we’ve got a recipe for the luxurious dish that’s actually elevated by the addition of a veggie — seriously.
Jeanine Donofrio, the brains behind the blog Love and Lemons, loves to make a creamy baked butternut squash mac and cheese that she describes as “the ultimate fall comfort food.” To make the dish, you’ll first roast a butternut squash until soft. Then, you’ll blend that squash with shallots, balsamic vinegar, onion powder, garlic powder, sage, and nutmeg until smooth. Add this flavorful sauce to warm almond milk, then add cheddar, Gruyère, and pecorino.
Stir in the pasta, add to a baking dish, then top with a crunchy breadcrumb mixture and broil for a few minutes until browned. Whether you’re serving this macaroni on the big day or doing it up as a sumptuous break from your normal weeknight routine, one bite will remind you that nothing beats warm cheese on a fall evening.
Creamy Baked Butternut Squash Mac and Cheese Recupe
Prep Time: 20 minutes mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
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, plus more for sprinkling
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon nutmeg
- Freshly ground black pepper
- 1½ cups unsweetened almond milk, or any milk
- 6 ounces grated sharp cheddar cheese (about 2½ cups)
- 6 ounces grated Gruyère cheese (about 2½ cups)
- 1½ ounces finely grated pecorino cheese (½ cup)
For the topping
- ¾ cup panko bread crumbs
- 1½ teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 425°F, line a baking sheet with parchment paper, and oil a 9×13-inch baking dish.
- Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Place the shallots on a piece of foil, drizzle with olive oil and sprinkle with salt, and wrap tightly. Place on the baking sheet and roast for 30 to 45 minutes, or until the squash is soft.
- Make the topping: In a small bowl, place the panko and olive oil. Toss to combine.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1½ cups of the starchy pasta water before draining.
- Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with the 1½ cups pasta water, the shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
- Return the pasta pot to the stove and heat the almond milk over medium heat. Stir in the squash sauce and cook, stirring often, for 3 minutes, or until warmed through. Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy, then add the pasta and stir until coated.
- Preheat the oven broiler and transfer the pasta to the prepared baking dish. Top with the panko and broil for 5 to 10 minutes, or until the topping is crisp and browned.
- Let stand for 15 minutes before serving.
Recipe courtesy of Love and Lemons.
