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It took a few rounds of testing to get this recipe just right, and the biggest difference came from roasting the squash in smaller chunks until browned and caramelized. Blended with two types of cheeses, and a crispy, toasty panko-parmesan topping, it makes a creamy, lightly sweet mac and cheese that’s perfect for fall!
Ingredients
*The Recipe Card below includes all the full measurements for these ingredients!
Butternut squash: Roasted in chunks, they get deeply browned and naturally sweet in a high temperature oven. The natural starches in the squash act as a thickener, which gives you that luscious sauce without relying on a roux.
Cheddar, gruyere, parmesan: Cheddar and gruyere are my go-to’s for any mac and cheese, giving the sauce its characteristic sharp, rich, and nutty cheesy taste. Parmesan on top adds extra cheesiness without masking the natural flavor of the roasted squash in the sauce.
Rigatoni: One of my favorite pastas, as its shape acts as a scoop to hold and trap all that heavy, creamy cheese sauce. You may subsitutte this with penne, ziti, or tortiglioni.
Milk, garlic powder, thyme, smoked paprika, sage, nutmeg: Milk provides added richness, while the seasonings and spices provide that warm, cozy fall vibe to round out the whole dish.
Parsley, breadcrumbs, fried garlic: Along with the parmesan, this is my crispy, toasty, and garlicky topping I love putting on top of the dish for some flavor and textural contrast.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Roast the squash chunks until deeply browned and tender. In the meantime, grate the cheeses, prepare the breadcrumb topping, and cook the rigatoni, reserving some pasta water.
Blend together the roasted squash, milk, and seasonings.
Heat the mixture in a pot with pasta water and the cheese. Add in the rigatoni, adjusting the texture with additional pasta water.
Top with the breadcrumb-parmesan topping. Serve immediately.
Cooking Tips
Serve immediately for the creamiest texture: This is the one pasta dish I strongly recommend eating straight from the pot! The sauce thickens considerably as it cools and can become noticeable thicker after half an hour or so. If you’re not ready to serve, keep the sauce and pasta separate until the last minute and loosen with more pasta water or milk as needed.
Grate your own cheese: Some pre-shredded cheeses often contain anti-caking ingredients that can prevent a smooth, silky sauce. It’s well worth the effort to grate your own cheese so they can melt more readily for a better sauce texture.
Cook the pasta just shy of al dente: Since the pasta cooks for another 2 to 3 minutes in the cheesy sauce, drain it about a minute before it’s fully cooked. This helps prevent the rigatoni from becoming overly soft.
FAQs (Frequently Asked Questions)
Can I make this ahead of time?
Yes, but I’d recommend prepping the cheese sauce and pasta separately, as the sauce thickens quite a lot especially once combined with the pasta. When ready to serve, gently reheat the sauce with a splash of milk or pasta water, then toss with the cooked rigatoni.
How long do leftovers last?
This can last for up to 3 to 4 days, stored in an airtight container in the fridge. To reheat, heat over the stove or microwave with a splash of milk or water until fully warmed-through and the sauce is creamy.
Creamy Butternut Squash Mac and Cheese
2
servings15
minutes40
minutes55
minutesIt took a few rounds of testing to get this recipe just right, and the biggest difference came from roasting the squash in smaller chunks until browned and caramelized. Blended with two types of cheeses, and a crispy, toasty panko-parmesan topping, it makes a creamy, lightly sweet mac and cheese that’s perfect for fall!
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Ingredients
2 teaspoons extra virgin olive oil
350 g butternut squash, peeled and cut into 1-inch cubes (yields approximately 1¼ cups mashed)
1 cup milk
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/4 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
60 g (~1/2 cup) grated cheddar
40 g (~1/3 cup) grated gruyere
225 g dry rigatoni
- Panko-Parmesan Topping (optional)
1/4 cup panko breadcrumbs
2 tablespoons grated parmesan
1 tablespoon fried minced garlic (I used store-bought)
1 tablespoon finely chopped parsley
Directions
- Preheat your oven to 425 F and line a baking sheet with parchment paper. Drizzle the olive oil over the squash and toss evenly with clean hands or tongs to coat. When the oven is to temperature, roast the squash for 30 to 35 minutes, flipping halfway, until the chunks are deeply browned and a sharp knife or fork inserted into its flesh meets no resistance. Set aside.
- While the squash cooks, you can measure out the seasonings, grate the cheeses, and cook the rigatoni in salted water according to packaged instructions. Be sure to reserve at least 1 cup of pasta water for later.
To prepare the optional topping, toast the panko breadcrumbs in a small pan over medium heat, tossing occasionally until the crumbs have turned golden brown, about 3 minutes. Transfer to a bowl, let cool slightly for 5 minutes, then mix in the parmesan, garlic, and parsley. Mix well using a spoon, and set aside for plating. - Once the squash is roasted, transfer it to a blender with the milk, garlic powder, thyme, paprika, sage, black pepper, salt, and nutmeg. Blend until smooth, then transfer the mixture into a medium pot.
- Pour in 1/3 cup of pasta water. Heat the mixture over medium heat and add in the cheddar and gruyere, stirring well with a wooden spoon or spatula until the cheese is fully melted, about 2 minutes.
- Add in the cooked rigatoni, and cook until the sauce is silky, glossy, and evenly coats the pasta, about 2 to 3 minutes. You may add more pasta water, 1/4 cup at a time, as needed to loosen the sauce (be sure to keep the sauce slightly loose, as it will continue to thicken as it cools). Taste the sauce, and adjust with more salt as needed.
- Transfer the pasta to serving bowls. Top with the toasted panko-parmesan topping mixture. Serve immediately.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
