Butternut Squash Mac and Cheese Recipe
This creamy and comforting Butternut Squash Mac and Cheese combines tender rigatoni pasta with a rich, velvety cheese sauce infused with the natural sweetness of butternut squash. Enhanced with a blend of sharp cheddar, gouda, and parmesan cheeses, and subtly spiced with nutmeg, mustard powder, cayenne, and aromatic shallots and garlic, this dish offers a wholesome twist on a classic favorite, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 lb rigatoni noodles
Sauce
- 2 tbsp butter
- 2 shallots, finely diced
- 2 cloves garlic
- 4 cups butternut squash, peeled and diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mustard powder
- 1/4 tsp nutmeg
- Pinch of cayenne pepper
- 1 3/4 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1.5 cups shredded cheddar cheese
- 1 cup shredded gouda cheese
- 1/2 cup grated parmesan cheese (plus extra for topping)
Instructions
- Cook Pasta: Heat a large pot filled with water and a pinch of salt and bring it to a boil. Add the rigatoni noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
- Sauté Aromatics: Using the same pot, turn the heat to medium-high and melt the butter. Add the finely diced shallots and cook for two minutes until softened. Then add the minced garlic and diced butternut squash, stirring together to combine.
- Simmer Squash: Add the salt, pepper, mustard powder, nutmeg, and cayenne to the pot, stirring to evenly distribute the spices. Pour in the chicken broth and bring the mixture to a boil. Let it simmer until the butternut squash is tender, about 8 to 10 minutes.
- Blend Sauce: Once the squash is soft, use a blender or immersion blender to puree the mixture until completely smooth, creating the base for the cheese sauce.
- Add Dairy and Cheese: Reduce the heat to medium-low and stir in the milk and all of the shredded and grated cheeses. Whisk continuously until the cheeses melt completely and the sauce becomes creamy and smooth.
- Combine Pasta and Sauce: Stir the cooked rigatoni into the cheese sauce, tossing well to ensure every piece of pasta is coated evenly.
- Serve: Sprinkle additional parmesan cheese over the top before serving. Enjoy your rich, cheesy butternut squash mac and cheese warm!
Notes
- You can substitute the rigatoni with any pasta shape you prefer, such as elbow macaroni or penne.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust the cayenne pepper according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- For a creamier texture, use whole milk or add a splash of cream.
Keywords: Butternut Squash Mac and Cheese, vegetarian mac and cheese, creamy pasta, cheesy pasta recipe, fall comfort food
Find it online: https://chefmilacook.com/butternut-squash-mac-and-cheese-recipe/
