Creamy Fall Mac and Cheese (Print Version)
# Ingredients:
→ For the Mac and Cheese
01 -
1 large butternut squash
02 -
2 shallots, roughly chopped (about ⅔ cup)
03 -
1 pound shell pasta (or pipe rigate or elbows work great too)
04 -
¼ cup extra-virgin olive oil, plus a little extra for drizzling
05 -
2 teaspoons balsamic vinegar
06 -
1½ teaspoons sea salt
07 -
1 teaspoon onion powder
08 -
½ teaspoon garlic powder
09 -
½ teaspoon ground sage
10 -
¼ teaspoon nutmeg
11 -
Freshly ground black pepper
12 -
1½ cups unsweetened almond milk
13 -
6 ounces sharp cheddar cheese, grated (roughly 2½ cups)
14 -
6 ounces Gruyere cheese, grated (roughly 2½ cups)
15 -
1½ ounces pecorino cheese, finely grated (about ½ cup)
→ For the Crunchy Topping
16 -
¾ cup panko breadcrumbs
17 -
1½ teaspoons extra-virgin olive oil
# Instructions:
01 -
Heat your oven to 425°F. Line a baking sheet with parchment paper and lightly grease a 9x13-inch baking dish. Set both aside for now.
02 -
Cut the butternut squash in half lengthwise and scoop out all the seeds. Drizzle the cut sides with a bit of olive oil and season with salt and pepper. Place the squash halves cut-side down on your prepared baking sheet. Take the chopped shallots, place them on a piece of foil, drizzle with olive oil and a pinch of salt, then wrap the foil tightly around them. Put the shallot packet on the baking sheet alongside the squash. Roast everything for 30 to 45 minutes until the squash feels tender when you press it.
03 -
While the squash is roasting, grab a small bowl and mix together the panko breadcrumbs with the olive oil until they're evenly coated. Set this aside for later.
04 -
Bring a large pot of well-salted water to a rolling boil. Cook the pasta following the package directions, but stop when it's al dente (still has a little bite to it). Before you drain the pasta, scoop out and save 1½ cups of that starchy pasta water—you'll need it for the sauce. Drain the pasta and set aside.
05 -
Once your squash is roasted and cool enough to handle, scoop out 2 cups of the soft squash flesh. Add it to your blender along with the reserved 1½ cups pasta water, the roasted shallots, ¼ cup olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several good grinds of black pepper. Blend everything until it's completely smooth and creamy.
06 -
Put your empty pasta pot back on the stove over medium heat. Pour in the almond milk and let it warm up. Stir in your blended squash sauce and cook for about 3 minutes, stirring frequently, until everything is heated through. Now comes the important part—gradually whisk in the cheeses. Add the cheddar first, whisking constantly until it's completely melted. Then add the Gruyere, whisking until smooth. Finally, add the pecorino, whisking until you have a silky, creamy cheese sauce. Toss in the cooked pasta and stir well so every piece is coated in that gorgeous sauce.
07 -
Turn on your oven's broiler. Transfer all the cheesy pasta into your greased baking dish, spreading it out evenly. Sprinkle the panko mixture over the top in an even layer. Slide the dish under the broiler and cook for 5 to 10 minutes, keeping a close eye on it, until the breadcrumbs turn golden brown and crispy.
08 -
Let the mac and cheese sit for about 15 minutes before serving. This helps everything set up nicely and makes it easier to serve. Then dig in and enjoy all that creamy, cheesy goodness!
# Notes:
01 -
This butternut squash mac and cheese is perfect for fall gatherings and makes wonderful comfort food when the weather turns cool.
02 -
To save time, you can roast the butternut squash and shallots up to 4 days ahead. Just store them in an airtight container in the refrigerator until you're ready to finish the dish.
03 -
For a gluten-free version, simply swap in gluten-free pasta and gluten-free panko breadcrumbs.