Healthy Butternut Squash Mac And Cheese

This healthy butternut squash mac and cheese with Gruyere cheese is AMAZING and a great way to sneak in some extra vegetables for picky palates.

Don't let the 16 steps concern you. They're each broken down into simple and logical progression to make it easy to follow and do.

Course Casseroles & Loaves

Prep Time 30

Cook Time 30

Total Time 30

Servings

Calories 354kcal

Author Cooks

Olive oil to coat dish
3 cups shredded cheddar cheese
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp dried thyme or 1 tsp fresh
4 Tbsp butter (½ stick)
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup vegetable broth we like the Pacific Organic Mushroom or Vegetable broths
1 tsp dry mustard
1/2 tsp paprika
1/2 tsp garlic powder
10 dashes hot sauce optional
1 egg beaten
1 cup shredded Gruyère cheese
1, 10- ounce package frozen butternut squash thawed, (or 3-4 cups fresh cubed and cooked)
1 tsp. salt
1/2 tsp. Freshly ground black pepper optional
1 lb. pasta spiral, elbow, or similar (cooked al denté and drained well)

PREPARE SQUASH: Defrost if using frozen; Cook if using fresh, then mash using a potato masher. Set aside.
COOK PASTA according to package directions, but a couple minutes less to keep it al denté.
PREHEAT the oven to 400°F. Lightly coat a 9 x 13-inch baking dish with olive oil.
COMBINE 1 cup of the cheddar, panko, parmesan, and thyme in a small bowl; set aside for topping.
MELT butter in a large saucepan over medium-low heat to make the sauce. Sprinkle in the flour and whisk constantly for about 5 minutes until smooth and creamy.
POUR in milk in a slow, steady stream, followed by the broth, whisking constantly over medium-low heat.
ADD herbs and seasonings: mustard, paprika, garlic powder and hot sauce (if using).
COOK ~5 minutes or so, whisking constantly, until thickened.
CRACK the egg into a separate small mixing bowl and slowly whisk in about 1/4 cup of the warm sauce to temper the egg (else the heat could cook it), then add the egg mixture to the rest of the sauce and whisk.
ADD remaining 2 cups cheddar and the Gruyère cheese and whisk to melt as it forms a thick cheese sauce.
REMOVE from heat and stir in the mashed butternut squash until smooth.
SEASON to taste with salt, pepper and hot sauce (if using).
STIR in the pasta and gently toss to coat well.
POUR into the prepared dish.
TOP with the reserved cheddar-panko mixture sprinkled evenly over the pasta.
BAKE about 20 minutes until golden and bubbly.