Baked Butternut Squash Mac and Cheese

5 from 7 votes

Baked Butternut Squash Mac and Cheese

Baked Butternut Squash Mac and Cheese is incredibly creamy, flavorful, and easy to make! Made with a creamy butternut squash sauce, cheddar, parmesan, and smoked gouda cheese. Fresh thyme and sage add plenty of flavor, and it's topped with a crispy, buttery bread crumb topping. This side dish will be the star of your Thanksgiving meal!

Prep Time45

Cook Time17

Total Time1 2

Course: Main Course, Side Dish

Cuisine: American

Keyword: Easy Thanksgiving Side Dish, Easy Mac and Cheese, Easy Thanksgiving Recipes, Make Ahead Thanksgiving Recipes

Servings: servings

Author: Stephanie Simmons

Ingredients

For the Butternut Squash Sauce

1/4 cup salted butter 57 grams
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 chicken broth Or vegetable broth!
2 cups milk 480 mL
1 pound pasta 16 ounces/454 grams
12 ounces cheddar cheese, See Note Below
1 and 1/2 cups parmesan, divided
7 ounces smoked gouda, in block form See Note Below
1/4 cup corn starch 32 grams

For the Breadcrumb Topping

1 cup panko bread crumbs
1/4 cup salted butter, melted or browned See Note. 56 grams.
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, sautéing for a minute. Remove the herbs, reserve them for later. Add the onion and garlic, and continue sautéing until softened. Add the butternut squash and the dried sage, thyme, salt, and pepper. Stir to combine everything.
Add broth and the reserved herbs we sautéed in butter earlier, and bring to a boil. Once boiling, reduce heat to low and 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. Return sauce to the pot and keep it off the heat while you get the pasta cooking.
1/4 cup 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 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 chicken broth, 2 cups milk
Cook Pasta: Bring a large pot of salted water to a boil, then cook pasta according to package directions, but 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). Continue making the sauce while the pasta cooks - see the step below.
Save 1/2 cup of the pasta water, then drain the pasta and set aside.
1 pound pasta
Finish the Sauce: While the pasta cooks, add your pureed sauce back to the dutch oven on medium heat. Grate the cheese - it's important to use blocks of cheese and not pre-grated which can make a gritty sauce. Add the cheese, remembering to reserve 1/2 cup of the parmesan for the top, a handful at a time, stirring well between each addition to ensure it melts smoothly.
Stir in the pasta, and a little of the pasta water as needed to help the sauce adhere to the pasta. Taste and add more seasoning as desired.
To thicken up the sauce, take out 1/3 cup + 1 tbsp of sauce and add to a small bowl. Add 3 tbsp cornstarch and stir until completely mixed into the sauce. Add back into the pot while still over medium heat, and stir for a few minutes until it thickens up a bit.
12 ounces cheddar cheese,, 1 and 1/2 cups parmesan, divided, 7 ounces smoked gouda, in block form, 1/4 cup corn starch
Assemble & Make Breadcrumb Topping: Preheat oven to 350℉. Spray a 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.
1 cup panko bread crumbs, 1/4 cup salted butter, melted or browned, pinch of thyme + sage
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 base (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 topping with the breadcrumbs and baking.

Notes

Cheese: 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.

Brown Butter: 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.

Gluten-Free: This recipe can easily be made Gluten-Free by using your favorite gluten free pasta and gluten-free Panko Breadcrumbs. However, I have not used gluten-free pasta enough to make a good recommendation. Be sure to use one that you already know and trust, as I know some can become mushy.

Nutrition