Baked Butternut Squash Mac and Cheese
Baked Butternut Squash Mac and Cheese is incredibly creamy, flavorful, and simple to make! Made with creamy butternut squash sauce, cheddar, parmesan, and smoked gouda cheese, fresh thyme + sage, and a crispy, buttery bread crumb topping. This side dish will be the star of your Thanksgiving meal!
Servings 12 servings
Calories 510kcal
Ingredients
For the Butternut Squash Sauce
- 4 TBSP salted butter
- handful of fresh sage + thyme
- 1/2 yellow onion, diced
- 4 large cloves garlic, minced
- 4 cups butternut squash, peeled and cubed 1 large squash should yield this much
- 1 and 1/2 tsp dried thyme
- 1 and 1/2 tsp dried sage
- 1-2 tsp salt
- 1/2 tsp pepper
- 1 and 1/2 cups vegetable or chicken broth
- 2 cups milk
- 1 pound pasta
- 12 ounces cheddar cheese See Note Below
- 1 1/2 cup parmesan reserve the 1/2 cup for later
- 7 ounces smoked gouda See Note Below
- 4 TBSP corn starch
For the Breadcrumb Topping
- 1 cup panko bread crumbs
- 4 TBSP salted butter, melted or browned See Note
- pinch of thyme + sage
Instructions
- Make the Butternut Squash Sauce: Add the butter to a large dutch oven over medium heat. While it's melting, toss in the handful of fresh sage and thyme, and stir, sauteeing for a minute. Remove the herbs, reserve them for later. Add the onion and garlic, and continue sauteeing until softened. Add the butternut squash and the dried sage + thyme and salt + pepper. Stir to combine everything. Add broth and the reserved herbs we sautted in butter earlier, and bring to a boil. Once boiling, reduce heat to low and let simmer for 8-10 minutes, stirring occasionally, until the squash is tender. Remove the herbs and discard. Stir in the milk and use an immersion blender (or transfer the mixture to a blender) and puree until smooth. Get your pasta cooking - follow package directions and cook it just a minute or two under the recommended time (we want it on the al dente side since it's going in the oven, too). Drain the pasta once done. Add the sauce back to the dutch oven on medium heat. Grate the cheese - it's important to do this because pre-shredded cheese often has thickeners that can cause your cheese sauce to clump or become gritty. Add the cheese, remembering to reserve 1/2 cup of the parmesan, a handful at a time, stirring well between each addition to ensure it melts smoothly. Stir in the pasta. Taste and add more seasoning as desired. To thicken up the sauce, take out 6 TBSP of sauce and add to a small bowl. Add 3 tbsp corn or tapioca starch and stir until completely mixed into the sauce. Add that back into the pot while still over medium heat, and stir for a few minutes until it thickens up a bit. If you want it even a bit thicker, repeat with 1 TBSP corn starch dissolved into 2 TBSP water.
- Assemble: Preheat oven to 350 degrees F. Spray an Ello DuraGlass 9x13 pan with nonstick spray. Add the mac and cheese. Top with the remaining parmesan. Stir together the melted butter, panko, and a pinch of thyme, salt, and sage and sprinkle over the top of the mac and cheese.
- Bake: Bake for 15 minutes - the cheese should be a little bubbly - and broil 1-2 minutes at the end to brown the breadcrumbs.
- Serve + Store: Serve immediately! Store leftovers, tightly covered, in the fridge for up to 6 days.
- Make Ahead Tips: The sauce (without the cheese added) can be made 1-2 days ahead and kept in the fridge until ready to finish making. The whole dish, without the bread crumb topping, can be made and stored in the baking dish, covered well, in the fridge for 1-2 days before finishing and baking.
Notes
NOTE: Be sure to buy your cheese in block form and grate it yourself. This will help ensure that the cheese melts smoothly into the sauce - pre shredded cheese can clump and make the sauce gritty. If you can't find Smoked Gouda, you can sub for regular gouda, more parmesan, gruyere, or any other cheese that melts well.
NOTE: To brown the butter, melt in a small sauce pan over medium heat, stirring constantly, and let cook until it turns a golden brown color. Remove from the heat immediately and pour it into a small bowl with the breadcrumbs. Proceed as directed above.
NOTE: Here'sa link to help you find the Ello 9x13 Casserole Dish at a Target store nearby!
NOTE: This recipe can easily be made Gluten-Free by using your favorite gluten free pasta and gluten-free Panko Breadcrumbs.
Nutrition
Calories: 510kcal