EASY ONE-POT(ISH) BUTTERNUT SQUASH MAC & CHEESE! Inspired by the amazing TJs butternut Mac, which is a seasonal fave. This is a throw it all in type of recipe (the best kind). I even used frozen cubed butternut squash 🧡 I highly recommend the three cheeses I used because that is how TJs does it! You can also make this big batch of sauce and save / freeze half for another time.
I first created this recipe for pasta week last fall! It is a fall comfort food staple 🍂
One Pot (ish) Butternut Mac & Cheese
3 C Cubed Butternut squash (I bought precubed/frozen)
4 Garlic Cloves, Thinly Sliced
1 Large Shallot (or two small), Thinly Sliced
1 tbsp Olive Oil
1 1/4 C Chicken Broth
1/2 C Heavy Cream
1/2 tsp salt
1/2 tsp pepper
1/4 tsp of each nutmeg, sage, paprika, oregano
1 C grated Parmesan
1 C grated white sharp cheddar (any cheddar really)
1 C grated Gouda (or more cheddar)
1 -2 tbsp butter
Pasta of your choice (this recipe makes enough for one box / 1 pound)
A few splashes of reserve pasta water
Slice garlic gloves and shallots and set aside.
Heat olive oil in a large pot on medium. Add garlic, shallots and salt and pepper. Sauté garlic and shallots for 2 minutes.
Add cubed butternut squash, broth, cream and spices. Mix well and cover. Let cook on medium for 15 minutes. Stir occasionally.
Boil salted water for pasta and prepare according to instructions. Make sure to reserve pasta water.
When squash is tender and soft, use a hand mixer (or blender) to blend well.
Add pasta, grated cheeses and pasta water. Mix well. Add butter and mix to melt.
Season with more spices / parm if you wish.
NOTE: You can also make the sauce in full and store in a container for later. This makes a great make ahead recipe. When you eventually mix with pasta, add butter and a little but of pasta water. You can also make the sauce and store HALF only for another time since this recipe makes enough for a whole box of pasta.
Check out a video of this recipe over on Instagram here.