Butternut Squash Mac ‘N’ Cheese
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Servings: 9-12
- Course: Side Dish, Main Dish
Looking to change up your old macaroni and cheese recipe? Check out this delicious Butternut Squash Mac ‘N’ Cheese with Parmesan Cheese and Fresh Sage.
- 1 large peeled and seeded butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small diced yellow onion
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces shredded cheddar cheese
- 1 pound of orecchiette pasta, cooked
- 1 cup of panko bread crumbs
- 1 tablespoon chopped fresh sage
- salt and pepper to taste
Preheat the oven to 400°.
Place the butternut squash on a cookie sheet tray lined with parchment paper and drizzle on olive oil and bake in the oven for 45-60 minutes at 400° or until it is lightly browned and tender. Mash the squash using a hand masher until it is smooth and free of lumps. Set aside.
Melt the butter in a large pot over medium high heat and add in the onions and cook for 6 to 8 minutes or until lightly browned.
Sprinkle the flour over the onions and stir until combined.
Pour in the milk and whisk over medium heat until it becomes thick.
Whisk 6 ounces of the cheese into the milk mixture until combined. Season with salt and pepper.
Transfer the mixture to a Reynolds® 13x9 Bakeware pan and mix together with the noodles until combined. Sprinkle the remaining cheese and bread crumbs over top of the mixture.
Bake in the oven at 400° for 40 to 45 minutes or until the top is lightly browned and the mac n cheese is firm. Garnish with fresh chopped sage.
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