A number of friends have recently asked for my Butternut Squash/Pumpkin Mac n Cheese recipe, and I don’t blame them - it was really delicious and creamy.
One note - there is no reason you can’t make this with frozen or canned pumpkin/squash puree, but I recommend roasting your squash or pumpkin fresh, with a little olive oil, salt and pepper and pureeing it in a blender or food processor. The extra step really goes a long way in adding flavor. But if you’re short on time or patience, just skip it.
- 1 box (pound) pasta of your choice (I like shells, elbows or cavatappi)
- 3 Tbsp unsalted butter
- 2 cups milk
- 3 cups shredded white cheddar or gruyere
- 2.5 cups pumpkin or butternut squash puree
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp nutmeg
- 2 eggs
Boil water for pasta and salt the water. Cook pasta until al dente. Pre-heat oven to 350 degrees.
While pasta cooks, heat butter in a saucepan, add the milk and heat slowly. Add shredded cheese slowly until melted evenly without chunks. Add pumpkin or squash until incorporated evenly. Add seasoning.
When pasta is finished cooking, drain and set aside.
In a 2 quart casserole pan, spray with pam or coat with butter. In a small bowl, beat two eggs. Put cooked pasta into pan and add cheesy pumpkin mixture until all pasta is coated. Add eggs evenly into the mixture.
Bake for 25 minutes or until edges just begin to brown.
Looking for more Mac n Cheese? Here are two places in NYC focusing solely on noodle and cheese deliciousness: