There’s nothing that spells comfort food like mac n’ cheese, amiright? I love a good mac n’ cheese just as much as the next person, as do my kids. Which means that it’s GAME ON to find a way to hide veggies in it, right moms?!
I used my Vitamix Ascent 3500 to make the creamiest, easiest sauce with a whack of butternut squash for this baked mac n’ cheese and… wowza! SO GOOD!
Butternut squash adds a hint of sweetness to the dish along with a velvety smoothness (it’s incredible blended, such a talented vegetable). Of course it is also so nutritious. I love sneaking in extra veggies wherever possible for our family, and the squash adds fibre and beta carotene (vitamin A) and vitamin C to this Mac n’ Cheese dish – yes please!
The creamy pasta is topped with a perfectly crunchy and flavourful Panko crumb that I am seriously crushing on! If you’re wondering what Panko is, it’s a Japanese breadcrumb that is extra crunchy. You can substitute regular breadcrumbs for the Panko if that’s all you have.
On another note, I made a vegan version of Mac n’ Cheese that was also to die for – I seriously couldn’t believe it was vegan, nor could my hubby! Options options my friends:). If you like the idea of adding butternut squash to your food (and if you don’t right now, you may after you taste this), try this Butternut Squash Carbonara or this Orange Butternut Squash Soup (so easy to make). Or if you are feeling a bit more adventurous, try this Butternut Squash Lasagne that has received rave reviews or this Apple and Butternut Squash Roasted Chicken.
Happy cooking and here’s to enjoying the last bit of comfort food before spring hits us (soon pretty please Mother Nature!).
xo
Tori
Butternut Squash Mac n' Cheese with Crispy Herbed Panko
This recipe takes Mac n' cheese to a whole new level with the addition of butternut squash. The squash adds a sweetness to the dish along with a hit of fibre and beta carotene, and the best part is that nobody (kids included) will suspect it's there!
Ingredients
Macaroni:
- 2 cups uncooked macaroni use whole grain to increase the fibre
- 2 cups ½” cubed butternut squash fresh or frozen
- 1 cup milk or unsweetened almond milk
- ¼ cup butter or vegan butter
- ¼ cup flour
- 1 1/2 cups cubed aged cheddar cheese
- salt and pepper to taste
Panko Topping:
- 3/4 cup panko breadcrumbs
- ¼ tsp. garlic powder
- ¼ tsp. dry oregano
- 1/4 tsp. sea salt
- 2 tbsp. melted butter vegan butter or olive oil
Instructions
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Preheat the oven to 375F and lightly oil a 8x8” baking dish.
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Cook the butternut squash until soft and drain. Set aside.
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Cook the pasta in a medium pot of boiling salted water until al dente – drain, return the pasta to the pot and set aside.
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Meanwhile, combine the squash, milk, butter and flour in the blender (I used a Vitamix Ascent 3500) and, starting at Variable 1, gradually turn it up to Variable 10 and blend for 3 minutes (it should be steaming when ready). Add the cheese and blend on Variable 10 for another 1 minute. Season to taste with salt and pepper. Pour the sauce over the macaroni, stir to combine, and transfer the macaroni into the prepared baking dish.
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Combine the Panko Topping ingredients together in a medium bowl, stir to combine, and sprinkle over the macaroni.
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Bake for 20-25 min until tops golden brown and serve immediately.
Love ,love , LOVE your recipes! Cannot wait for yours and Jill’s cookbook to come out!
Thank you so much Lisa!
Ditto!!
Thanks! Can’t wait to try! I don’t have a Vitamix and I don’t think my Kitchenaid blender will heat the squash – how do you suggest I add the cheese? I imagine it has to be hot to melt it? Thanks!
Hi Jess, I think you could heat the mixture on the stove gently and stir in the cheese over low heat!
Do you cook the butternut squash before blending or do you add it to the Vitamix raw?
Thanks! Looks delicious and can’t wait to try!
Hi Shannon yes you do!
This sounds so good!! If you don’t have a vitamix would you still blend the squash and add the cheese after and melt on the stove?
This was sooooo good!! I can’t wait for your cookbook! 😊
Thank you Josee!!!!
This was exactly what I needed today. My husband and I loved it!! It’s a keeper for sure.
So happy you liked it Hannah!
One word: Delicious! Swapped out the Butternut squash for Hokkaido squash ( that’s what I had on hand). Adding to my recipe collection NOW.
Yay!!! Thanks Laura so happy you loved it!
Would this sauce freeze well?
Hi Jessica I don’t think so – freezing cooked cheese may be difficult and lead to separation. Though I haven’t tried…
Tried this tonight, so tasty!! Thank you for posting. New fav in our house!!
Made this on the weekend for 8 kids and 2 adults. Huge hit all around! One kid even said ‘best Mac and Cheese EVER’
This recipe will be on the regular menu 🙂
OUTSTANDING!!!! Added a wee bit more sharp cheese than what was called for but this, by far, is one of the best mac’n’cheese recipe I’ve ever made! Made this for the first time last night and now have another batch of butternut squash roasting for another round of this delicious, comfort food. Thank you for sharing!!
Thank you so much Michelle that is SO awesome!! Tori
Do you roast the butternut squash or boil it? Thanks!
Hi Kris I just boiled it!
Looks so yummy, Tori. Did you use white or orange cheddar…or does it matter?
SO, SO YUMMY! We all loved it! Thanks Tori!!!!
Thank you Laurie!!!! I hope you’re doing well!
Can this dish be frozen?
Hi Dezerai, sorry for the delay! That’s a great question I’ve never tried to freeze it. Please let me know if you try! I’ll give it a whirl the next time I make it!
The problem with this recipe is I ate 2nd and 3rd helpings I needed need! Thanks so much…delicious!!! And my non-squash eating husband gobbled it up too.
*didn’t need
I made this last night for the first time and was unsure about the flavour of the cheese sauce after mixing it in the blender (I also used just old cheese and not a more sharp cheddar and thought that could be my mistake). Alas, I put it all together as outlined and stuck it in the oven. I was so please when it came out SO TASTY! A super easy recipe that hides the veg and has SO much flavour. I’d say the only downfall is IF you happen to have leftovers, it was a bit sticky. We added a bit of milk and heated in the microwave and it was great! (You do lose the panko crispness this way though). Will definitely make again.
I made this last week. AMAZING!!!!! I only used half the squash/cheese sauce and froze the rest. Froze super easy and was SUPER easy to thaw out and used it yesterday. Thawed it out in a bowl of warm water and warmed it up on the stove. Absolutely love it and will be making it for the 50 people we have coming in a couple weeks for a birthday party!
Amazing to hear Megan!!! It’s one of my favourite recipes especially heading into fall. Thank you for taking the time to review!
Delicious! Loved adding a veggie to a classic comfort food. I also added a 1/2 cup of Gouda to the cheese mixture. Will definitely Be making this again!
Thanks for the review Abby! Love the idea of Gouda and so happy to hear you enjoyed it!
This was awesome! By accident I bought a bunch of butternut squash instead of spaghetti squash and needed something to make with it. Even my husband (who haaaaaates butternut squash) said it was amazing! Definitely adding it to our recipe list!
Absolutely DELISH!! My boyfriend and I tried this tonight for date night, and it was a major hit! Going to test out the vegan version next! XOX
Amazing!! Can’t wait to hear what version you like best!!
Hi! could you make this ahead and leave in the fridge and pop it in the oven with the panko right before dinner? or would this lead to weird cheese separation in the fridge? thanks
Hi Hong, I think that you could do that no problem – I haven’t tried but theoretically there should be no issue!
I just made this recipe. It did not turn out 😥 It was really thick. it was like glue The children would not eat it. What did I do wrong?
Hi! Can you please tell me what you mean by cook the butternut squash? Do you mean to roast it in the oven? If so, at what temp and for how long? Not the best cook over here and I need some guidance. Thanks!!
Hi Kristina! You can either roast it in the oven until tender on a parchment lined baking sheet at 375 or you can boil it until soft enough to pierce with a fork!
Do you peel the acorn before you boil it or do you leave it unpeeled?
Looking forward to trying this delicious treat.
Hi Sue, I peel my squash!
Hi Tori. I know I’ve already mentioned what a yummy recipe this is but I just need to reiterate how easy and versatile it is to put together. I make it lactose and gluten free or totally vegan and gluten free. I could drink the butternut mixture! It’s my goto comfort food to prepare for people when they need a meal. Thankful for your brilliance.
Hi Wendy, that is so awesome! Thank you so much that means a lot!
Meant to also add for anyone interested, try roasting the squash in an instapot- it takes 7 minutes!
This is so yummy! Thanks for yet another fantastic dinner!
Is there an order of how you throw everything into the vitamix?
Hi Kathy, no there isn’t!
I make this at least once a month for the kids. Love this recipe!!
Huge hit! The only problem was I should have tripled the recipe for my dinner party!! 😉
Few tips:
I don’t have a Vita-mix; I blended all the ingredients, except the cheese, in a food processor. Then on the stovetop, I heated it on low and added the cheese, stirring constantly until it was melted and thickened up.
Also, made this dish ahead of time and popped it in the fridge until ready to bake. *added the panko mixture right before baking.
Used 900 grams of shell pasta instead of elbow pasta. I doubled the sauce recipe and switched up some of the sharp cheddar for other cheese I had on hand.
Thanks for another great recipe Tori! I have yet to make something from your website/cookbook that isn’t amazing!! Can’t wait for cookbook #2!! xx
Thank you so much Chiara!!!! I so appreciate you taking the time to rate the recipe and provide great feedback and tips. Have a wonderful weekend! Tori
Another great recipe! So easy and so good. I made it for my toddlers birthday, along with your carrot cake and the naked coconut cake from your cookbook. Thank you for the best recipes!
A staple in our house. Love that I can easily make it cow milk free for my little one with an allergy 😊
Hi Tori, is it possible to make this ahead of time, and bake it when it’s ready to serve? Thanks
Hi Chantelle you bet – you would just need to make sure that it is warmed up before broiling!