When there’s a crisp cool breeze in the air, there’s nothing quite like a bubbling dish of mac and cheese. This butternut squash version puts a seasonal spin on the classic, combining creamy butternut squash with a delicious blend of gruyere, fontina and manchego cheeses. The result is rich and incredibly cheesy, with just a hint of sweetness from the squash. A crispy sage and panko topping adds the perfect golden crunch. This would be a wonderful addition to your holiday table this upcoming season!
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain and set aside.
2. Meanwhile, steam or boil squash and cauliflower until tender. Transfer to a food processor or blender and process until smooth.
3. Melt 2 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the milk and half-and-half. Cook, whisking frequently, until slightly thickened, about 4-5 minutes.
4. Whisk in butternut squash and cauliflower puree, Dijon mustard, garlic powder, smoked paprika, salt and pepper. Reduce heat to low.
5. Add cheeses and stir until cheese is completely melted and sauce is smooth. Stir cooked pasta into the sauce, then transfer mixture to a 13×9 baking dish.
6. Heat oven to 375 degrees. While the oven heats, melt 1 tablespoon butter in a skillet over medium heat. Add sliced sage and cook for 30 seconds, or until fragrant. Add panko and toast, stirring frequently, until golden brown. Remove pan from heat and stir in manchego, salt and crushed red pepper flakes.
7. Sprinkle sage breadcrumbs evenly over the mac and cheese. Bake for 20 minutes, or until bubbly.
Butternut Squash and Cauliflower Mac and Cheese
Serves 8-10
All you need:
12 ounces large elbow, shell or cavatappi noodles
2 cups peeled cubed butternut squash
2 cups cauliflower florets
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere cheese
1 cup freshly grated fontina cheese
1/2 cup freshly grated manchego cheese
Crispy Sage Breadcrumbs –
1 tablespoon unsalted butter
8 fresh sage leaves, thinly sliced
3/4 cup panko breadcrumbs
2 tablespoons freshly grated manchego cheese
Pinch kosher salt
Pinch crushed red pepper flakes
All you do:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain and set aside.
- Meanwhile, steam or boil squash and cauliflower until tender. Transfer to a food processor or blender and process until smooth.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the milk and half-and-half. Cook, whisking frequently, until slightly thickened, about 4-5 minutes.
- Whisk in butternut squash and cauliflower puree, Dijon mustard, garlic powder, smoked paprika, salt and pepper. Reduce heat to low.
- Add cheeses and stir until cheese is completely melted and sauce is smooth. Stir cooked pasta into the sauce, then transfer mixture to a 13×9 baking dish.
- Heat oven to 375 degrees. While the oven heats, melt 1 tablespoon butter in a skillet over medium heat. Add sliced sage and cook for 30 seconds, or until fragrant. Add panko and toast, stirring frequently, until golden brown. Remove pan from heat and stir in manchego, salt and crushed red pepper flakes.
- Sprinkle sage breadcrumbs evenly over the mac and cheese. Bake for 20 minutes, or until bubbly.