By Ronica Rupan-Tompkins (@mymanabites).
This butternut squash mac and cheese is rich, creamy, and perfect for cozy holiday gatherings. Made with our Organic Cream-Top Whole Milk, Organic Butter, and Organic Heavy Whipping Cream, the sauce is silky smooth with pure, full dairy flavor. Nutty brown butter, sweet roasted butternut squash, and fresh sage come together for a comforting, elevated take on classic mac and cheese.
Prep Time:
15 minutes
Cook Time:
35 minutes
Serving Size:
6-8
Ingredients
Roasted Butternut Squash
- 1 small (2 lbs) butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3-4 fresh sage sprigs
- 2-3 fresh thyme sprigs
Mac & Cheese
- 12 oz pasta (shells, rigatoni, or cavatappi)
- 4 tablespoons Organic European Style Lightly Salted Butter
- 8-10 fresh sage leaves
- 2 tablespoons all-purpose flour
- 2 cups Straus Family Creamery Organic Cream-Top Whole Milk
- 1/2 cup Straus Family Creamery Heavy Whipping Cream
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- 1 1/2 cups sharp white cheddar, freshly grated
- 1 cup gruyere or gouda, freshly grated
- 1/4 cup parmesan, freshly grated
- 1/2 cup sharp cheddar, for topping
Instructions
Step 1
Roast the squash: Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, pepper, paprika, and herb sprigs. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized. Reserve about 1 cup of cubed squash for topping; mash or blend the rest into a smooth puree (about 1 cup).
Step 2
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Step 3
Make the brown butter sage: In a large pot or deep skillet over medium heat, melt Straus Family Creamery Organic Butter . Add sage leaves and let the butter cook for 2-3 minutes, swirling occasionally, until it turns golden brown and smells nutty. Remove the crispy sage leaves and set aside for garnish.
Step 4
Create the roux: Whisk the flour into the brown butter and cook for 1-2 minutes, stirring constantly, until bubbly and golden.
Step 5
Add dairy: Gradually whisk in the Straus Family Creamery Organic Cream-Top Whole Milk and Organic Heavy Whipping Cream. Continue whisking until smooth and the sauce begins to thicken, about 3-4 minutes.
Step 6
Add squash and seasonings: Stir in the butternut squash puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and pepper. Mix until completely smooth and creamy.
Step 7
Melt the cheese: Reduce heat to low and add the cheddar, Gruyere, and Parmesan. Stir until all cheese is melted and the sauce is velvety smooth. Taste and adjust seasonings.
Step 8
Combine: Add the cooked pasta to the sauce and toss until every piece is coated. Gently fold in the reserved roasted butternut squash cubes.
Step 9
Prep for baking: Keep oven at 375°F. Lightly butter a 9×13 inch baking dish. Transfer the mac and cheese to the dish and spread evenly.
Step 10
Add topping: Sprinkle an additional ½ cup sharp cheddar and ¼ cup Parmesan on top.
Step 11
Bake: Cover with foil and bake for 10 minutes. Remove foil and bake for another 10-15 minutes until the top is golden brown and bubbly around the edges.
Step 12
Finish: Let rest for 5-10 minutes. Garnish with crispy sage leaves and fresh cracked black pepper before serving.
