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Creamy Butternut Squash Mac and Cheese with cheddar, Parmesan, thyme, and ridged pasta

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese combines tender short pasta with squash, sharp cheddar, Parmesan, thyme, and cream in a smooth stovetop sauce.
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Ingredients
  

  • 1 pound ridged macaroni tubatini, mini penne rigate, or another short pasta
  • Salt for the pasta water and finished sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 medium onion
  • 2 tablespoons chopped fresh thyme leaves plus additional thyme for serving
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 10 ounces frozen cooked butternut squash thawed
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper

Instructions
 

Cook the pasta:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to its package directions. Drain it thoroughly without rinsing.

Soften the onion and thyme:

  1. While the pasta cooks, heat the olive oil and butter in a medium heavy-bottomed pot over medium heat. Add the thyme and grate the onion directly into the pot. Cook for 1–2 minutes, stirring frequently, until the onion softens.

Prepare the thickened base:

  1. Add the flour and cook for 1–2 minutes while stirring. Gradually whisk in the chicken stock until the mixture becomes smooth.

Complete the cheese sauce:

  1. Whisk in the thawed butternut squash until smooth and warmed through. Stir in the cream or half-and-half and bring the sauce to a gentle bubble. Reduce the heat, then gradually stir in the cheddar and Parmesan using a figure-eight motion until melted. Season with nutmeg, black pepper, and salt as needed.

Combine and serve:

  1. Add the drained pasta to the sauce and fold until every piece is evenly coated. Divide among serving bowls and finish with additional fresh thyme.
CHEF’S TIP
Thaw the cooked butternut squash completely so it blends evenly into the sauce.
Reduce the heat before adding the cheese and do not boil the completed sauce.
Course Dinner
Cuisine American
Keyword Butternut Squash Mac and Cheese, fall mac and cheese, butternut squash pasta, creamy autumn dinner, comfort food recipe
CALORIES PER SERVING