Ingredients
Cheese Sauce
- 4 tablespoons olive oil divided
- 1 small yellow onion, chopped (200g)
- ½ teaspoon salt
- 2 garlic cloves, chopped
- 4 cups peeled and diced butternut squash (1 pound, 450g)
- 1½ cups vegetable broth (360mL)
- ½ teaspoon ground black pepper
- Pinch nutmeg
- 1 cup whole milk (240mL)
- 8 ounces sharp cheddar cheese, grated (226g)
- 1 cup freshly grated Parmesan cheese, divided (55g)
Pasta and Topping
- 1 pound short pasta such as elbow macaroni, medium or large shells, or mini penne (450g)
- 1 cup breadcrumbs (80g)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish later.
- Sauté Aromatics: Heat a medium saucepan over medium heat and add 2 tablespoons of olive oil. Stir in the chopped onion with ½ teaspoon of salt and cook for about 5 minutes until the onion is soft and translucent. Add the chopped garlic and cook for an additional 2 minutes until fragrant.
- Simmer Butternut Squash: Add the diced butternut squash, vegetable broth, black pepper, and nutmeg to the saucepan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Cook for approximately 15 minutes until the squash is tender enough to pierce easily with a fork.
- Puree Squash Mixture: Remove the pot from the heat and transfer contents to a blender. Add the whole milk. Vent the blender lid to release steam and cover loosely with a towel. Blend until smooth, about 30 seconds. Alternatively, blend directly in the pot with an immersion blender until creamy.
- Cook Pasta: While blending, bring a large pot of salted water to a boil. Add the pasta and cook for one minute less than the package instructions to keep them slightly firm. Drain the pasta and return it to the pot.
- Melt Cheese into Sauce: Return the squash puree to low heat and gradually add the grated sharp cheddar and ¾ cup of Parmesan cheese in batches, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta in the large pot and stir gently to coat all the pasta evenly with the sauce.
- Prepare Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cup of Parmesan cheese, and ¼ teaspoon black pepper. Stir well to ensure all breadcrumbs are coated with oil.
- Assemble and Bake: Transfer the cheesy pasta mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the prepared breadcrumb mixture evenly over the top. Bake in the preheated oven for 15 to 20 minutes until the edges are bubbling and the breadcrumbs are golden and toasted.
- Rest and Serve: Remove from the oven and let the mac and cheese rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
Notes
- Use freshly grated cheese for best melting and a creamy sauce; pre-shredded cheese contains anti-clumping agents that inhibit smooth melting.
- An immersion blender can be used instead of a regular blender to puree the butternut squash mixture directly in the pot hassle-free.
- Choosing quality sharp cheddar cheese will enhance the depth of flavor.
- To make the dish vegetarian, ensure the vegetable broth used is free of animal products.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
