by: Dan Pelosi
Cook Time
35 minutes
Prep Time
15 minutes
Yield
8–10 servings
@grossypelosi
“Mac and cheese is traditional for so many people so I’m excited to add this to my table this year. It embraces the excess of Thanksgiving and comes together so quickly.”
Total Time
35 minutes
Prep Time
15 minutes
Yield
8–10 servings
summary
Perfect for holiday gatherings, this butternut squash macaroni and cheese recipe uses smoked gouda and sharp cheddar cheese.
ingredients
- Butternut Sauce
- 2 pounds (8 cups) butternut squash, peeled and cubed
- 1 medium yellow onion, peeled and quartered
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 cups vegetable stock
- 1 cup heavy cream
- 4 teaspoons kosher salt
- 2 teaspoons mustard powder
- Pasta
- 1 tablespoon kosher salt
- 2 pounds large shell pasta
- 4 ounces smoked gouda, shredded
- 4 ounces sharp cheddar, shredded
- Bread-Crumb Topping
- 1 cup panko
- ¼ cup grated parmesan
- 2 tablespoons finely chopped fresh sage
- ½ teaspoon freshly ground black pepper
directions
- Make the butternut sauce: In a sauté pan, spread the butternut squash in an even layer. Nestle in the onion and garlic. Use kitchen twine to tie the thyme and sage into a bundle and add to the pan, then pour in the vegetable stock. Set over high heat and bring to a simmer. Cover and reduce the heat to low. Simmer for 15 minutes, until the squash is extremely soft.
- Discard the herb bundle. Transfer everything else to a blender, along with the heavy cream, salt and mustard powder. Blend on high for about 3 minutes to make a smooth sauce. Set aside.
- Make the pasta: Preheat the oven to 350°F.
- Fill a lidded stockpot with water and add the salt. Bring to a boil over high heat. Add the pasta and cook according to package directions, removing 1 minute before the instructed time for al dente. Drain the pasta and add back to the pot, along with the butternut sauce. Stir until the pasta is completely coated.
- Transfer the mixture to a baking dish. Cover with the shredded gouda and cheddar. Bake for 20–25 minutes until the cheese is melted and golden brown.
- While the pasta bakes, make the bread-crumb topping: In a frying pan, spread the panko in an even layer. Set over medium-low heat and toast, stirring often, until the crumbs are golden brown, about 5 minutes. Transfer the crumbs to a medium bowl and toss with the parmesan, sage and black pepper. Set aside.
- Serve the macaroni and cheese directly from the baking dish. Scoop into bowls and finish with a sprinkle of bread crumbs.
notes
- Undercook your pasta. Cook your pasta until just under al dente as it will keep cooking in the oven. This will make sure your pasta doesn’t get too soft for the finished product.
- Properly salt your pasta water. A tablespoon may seem like a lot of salt in your pasta water, but this recipe has been designed to include that salt in the dish. Properly seasoning your pasta water is the first step to building flavor.
- Make ahead. Perfect for holiday cooking, you can assemble the mac and cheese and refrigerate or freeze, then bake before serving. Bread crumbs can be made ahead too and stored airtight at room temperature.
