Just back from a busy, 3-week trip to Europe, I knew the hubs would love to dive head-first into a bowl of comfort food after a hot shower last night. So, this weekend I dug back into the blog archives for one of my all-time favorite cheesy, carb-laden recipes, butternut squash mac and cheese.
A fall favorite in our house, this recipe has evolved a bit over the years. In my opinion, it’s gotten better with age so I wanted to share the revamped version with you. This weekend I updated the ingredient list (now shorter and easier) and snapped a new photos using my improved photography skills while I was at it. This is, by far, the best looking and tasting version yet. Enjoy!
Ingredients 4 cups butternut squash, cubed and peeled Directions Preheat oven to 350F. In a large pot, combine butternut squash with chicken broth and bring to a boil. Reduce heat and simmer for 25 minutes, until squash is tender. Remove from heat. Stir in milk, dry mustard, salt, black pepper and puree until smooth using either an immersion blender or a traditional blender. (Note: if using a traditional blender, puree in small batches and hold the lid on tight. It can and will explode if you’re not careful.) Stir in Gruyere and Romano cheeses until melted and then fold in cooked pasta. Pour everything into a large cast iron pan (I used a 10-inch skillet) or a 13 x 9-inch baking dish lightly brushed with olive oil. Bake for 20 minutes. Remove from oven and turn oven to a low broil. Sprinkle cheddar cheese over macaroni and return to oven for an additional 3-5 minutes until cheese has browned and some edges of noodles are crisp.
2 cups reduced-sodium chicken broth
1 1/2 cups low-fat milk
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon black pepper
1 cup shredded Gruyere cheese
1 cup grated pecorino Romano cheese
1 cup grated White Cheddar cheese
1, 16-ounce box elbow noodles or shells, cooked al dente
Ever tried adding veggies to your mac & cheese? I might never go back to the regular stuff!
This sounds delicious. I’m wondering if it’s possible to make this without cheese. Would you have any ideas about that? My 4-year old grandson doesn’t like cheese and loves pasta.
This looks like a great recipe, to expand on this and make it easier to make and perhaps more kid friendly, consider using Hooray Puree vegetables.
Looks yummy! Grated cheese can vary greatly in volume. Could you provide the weight?
Do you consider this healthful eating?? Because it contains squash, and low sodium broth, does that negate all the sugar??? I’m really struggling with this one, please educate me!!
It depends on your definition of healthy! I wouldn’t consider this an “every day” healthy food but as far as mac & cheese goes, it’s lower in calories thanks to the squash and has more good-for-you nutrients than a more traditional recipe.
Thanks for the great recipe! It was expensive for Mac & Cheese but worth the price. Delicious!!!!
holy yum!!! I can’t wait to make this with my gluten free noodles!!! Thanks for sharing!
My lightened up mac and cheese with butternut squash added to the sauce is by far one of the best recipes I’ve made. Love taking comfort food to a healthier level!
I always add veggies like cauliflower and broccoli to my tuna casseroles. I don’t make mac and cheese but this recipe looks awesome. I love the squash, sounds awesome.
Superbly ilitimnaulng data here, thanks!
Vigselringar måste väl ändå vara undantagna övrig matchning? Men I annat fall får du väl skaffa bälten med guldfärgade (mässings)spännen och manschettknappar med guldfärgade detaljer.
Fattar inte helt problemet med själva visitationen, om det finns idioter som tar med bengaler in sÃ¥ fÃ¥r man ta de smällarna. Sen att de är sÃ¥ kassa pÃ¥ att visitera att bengarlerna ändÃ¥ kommer in är ju ett annat problem…
That’s a smart answer to a difficult question.
I am a cheese virgin. I have only ever tasted the basics and I don’t know what romano or guyere cheese tastes like?!
Wow! Your new photography skills are dynamite! This recipe sounds delish – must try!
This looks amazing! You can’t go wrong with butternut squash.