Butternut Squash Mac ‘N Cheese
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Course
Ingredients
Scale
- 4 cups 20 ounces frozen butternut squash cubes
- 4 tablespoons butter
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 teaspoon chopped fresh thyme
- 4 ounces shredded cheddar cheese
- 4 ounces goat cheese
- 1 pound large shells or other short pasta
Instructions
- Bring a large pot of salted water to boil over high heat.
- In a large skillet over medium-high heat, combine squash and ¼ cup water. Cover and cook until tender, about 5 to 7 minutes. Uncover and continue cooking, stirring constantly, until liquid evaporates, about 2 to 3 minutes.
- Add butter, ½ teaspoon salt, and ¼ teaspoon pepper, and stir until butter melts. Add flour and stir to combine. Cook, stirring constantly, until squash mixture thickens and raw flour cooks, about 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme, and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.
- Add pasta to boiling water and cook 3 minutes less than package instructions. Drain, reserving ½ cup pasta water, and return to pot.
- Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).
- Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. If sauce looks thin, don’t worry—it will thicken as it cools. Add splashes of pasta water to loosen until you’ve reached your desired consistency. Enjoy your delicious mac & cheese!
