Butternut Squash Mac 'n’ Cheese

Ingredients

• 12 oz medium shell pasta (can substitute with other short pasta like rigatoni or farfalle)
• 1 tbsp olive oil
• 1 small onion (finely chopped)
• Kosher salt (divided (1/4 tsp and 1/2 tsp used in steps))
• 0.25 tsp pepper
• 1 clove garlic (finely chopped)
• 1 tbsp all-purpose flour
• 15 oz canned butternut squash (1 can)
• 0.75 cup whole milk
• 1 oz cream cheese (about 1/4 cup, at room temperature)
• 0.125 tsp cayenne pepper
• 0.125 tsp freshly grated nutmeg
• 4 oz Gruyère cheese (coarsely grated (about 1 1/4 cups))
• 6 oz extra-sharp Cheddar (coarsely grated (about 1 1/2 cups))
• toasted panko (for topping)
• chopped parsley (for topping)

Steps

1. 1

   Cook pasta per package directions.

2. 2

   Reserve 1/2 cup pasta cooking water before draining.

3. 3

   Meanwhile, heat oil in large skillet on medium.

4. 4

   Add onion and 1/4 teaspoon each salt and pepper; cook, covered, stirring occasionally, until tender, 8 to 10 minutes.

5. 5

   Stir in garlic and cook 1 minute.

6. 6

   Sprinkle with flour and cook, stirring, 1 minute.

7. 7

   Carefully add butternut squash and 1/2 teaspoon salt and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.

8. 8

   Whisk in milk and bring to a simmer.

9. 9

   Whisk in cream cheese, cayenne, and nutmeg.

10. 10

    Add 6 ounces Cheddar and Gruyère and stir until melted and smooth.

11. 11

    Remove from heat and toss in pasta.

12. 12

    Add 1 tablespoon pasta water at a time to loosen sauce to desired consistency.

13. 13

    Serve sprinkled with toasted panko and chopped parsley.

Notes

Pasta Swap: Switch out shells for your favorite shape of short pasta, such as rigatoni or farfalle.

Nutrition per serving

• main
• pasta
• vegetarian
• fall
• dinner
• comfort food