Ingredients
Scale
- 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (or 1 15-ounce bag frozen cubed butternut squash – no need to thaw)
- 1 1/2 cups whole milk
- 1/2 cup water
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound dried small pasta shells
- 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
- 1/4 cup finely grated Parmesan cheese
- 2 ounces cream cheese, at room temperature
Instructions
- Prepare the squash sauce: In a large pot, combine the butternut squash cubes, whole milk, water, and 1/2 teaspoon kosher salt. Bring this mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium, cover the pot, and cook until the squash becomes tender – this takes about 20 minutes for fresh squash. If you’re using frozen squash, it will become tender much faster, usually by the time the mixture comes to a simmer, so you can cook it uncovered. Once tender, turn off the heat and set the pot aside.
- Cook the pasta: While the squash is cooking, bring another large pot of water to a boil. Don’t forget to add salt to the water – I like to make it “as salty as the sea” for the best-tasting pasta. Add the small pasta shells and cook according to the package directions until they’re al dente, which usually takes about 6-8 minutes. Drain the pasta and set it aside.
- Blend the sauce: Take your immersion blender and purée the squash and milk mixture until it becomes a smooth, velvety sauce. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender, purée until smooth, then return it to the pot. Once smooth, stir in the nutmeg and white pepper.
- Combine everything: Add the cooked pasta shells to the squash sauce. Then add the grated sharp cheddar, Parmesan, and room-temperature cream cheese. Stir everything together until the pasta is evenly coated and all the cheeses have melted into the sauce, creating a creamy, cheesy masterpiece.
- Serve immediately: This mac and cheese is best enjoyed right away while it’s hot and at its creamiest. If desired, you can sprinkle a little extra grated cheese or a touch of black pepper on top before serving.
Notes
- Squash selection: Choose a butternut squash that feels heavy for its size and has a hard, beige skin without soft spots. The heavier it feels, the more flesh it contains!
- Time-saving tip: Using pre-cut or frozen butternut squash saves a ton of prep time. I often use the frozen kind when I’m in a hurry.
- Cheese matters: Freshly grated cheese melts much better than pre-shredded cheese, which contains anti-caking agents that can make your sauce less smooth.
- Don’t overcook the pasta: Since the pasta will continue to absorb moisture from the sauce, I always cook it just to al dente (or even a minute under) to prevent it from becoming mushy.
- Add more vegetables: Sometimes I add steamed broccoli, peas, or spinach to make it even more nutritious. Just fold them in with the cheese and pasta.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 180mg
- Saturated Fat: 3.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg