Dhanson: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=25 min |Source=[https://food52.com/recipes/88447-butternut-squash-mac-and-cheese-recipe Food52.com] |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * 4 T unsalted butter * 4 c (~1 lb) peeled and seeded butternut squash, cut into 1/2-inch cubes * Kosher salt * freshly ground black pepper, plus more for serving * 1 T finely chopped fresh rosemary leaves (from about 3 sprigs) * 1 T finely chopped fresh sage leaves (f..."

2025-11-10T04:41:38Z

Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=25 min |Source=[https://food52.com/recipes/88447-butternut-squash-mac-and-cheese-recipe Food52.com] |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * 4 T unsalted butter * 4 c (~1 lb) peeled and seeded butternut squash, cut into 1/2-inch cubes * Kosher salt * freshly ground black pepper, plus more for serving * 1 T finely chopped fresh rosemary leaves (from about 3 sprigs) * 1 T finely chopped fresh sage leaves (f..."

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{{RecipeSummary
|PrepTime=15 min
|CookTime=25 min
|Source=[https://food52.com/recipes/88447-butternut-squash-mac-and-cheese-recipe Food52.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 4 T unsalted butter
* 4 c (~1 lb) peeled and seeded butternut squash, cut into 1/2-inch cubes
* Kosher salt
* freshly ground black pepper, plus more for serving
* 1 T finely chopped fresh rosemary leaves (from about 3 sprigs)
* 1 T finely chopped fresh sage leaves (from about 12 leaves)
* 3 garlic cloves, minced
* 4 c warm water, plus more as needed
* 1 1/2 c (12 oz) full-fat evaporated milk
* 1/4 t freshly grated nutmeg
* 1 lb dried pasta, such as medium-sized shells, or elbow macaroni
* 12 oz sharp white cheddar, grated (about 3 cups)
* 2 oz Parmesan, grated (about 2/3 c), plus more for serving

=== Preparation ===
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 15 to 17 minutes. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.

Increase the heat to high and add the warm water, evaporated milk, 1½ teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.) Boil over medium-high heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes. If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time) and continue cooking.

Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce. Let the pasta sit for 10 minutes. If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time.

Season to taste with additional salt and pepper and serve immediately with more back pepper and parmesan, if desired.

[[Category:Butternut Squash]]
[[Category:Pasta]]

One-Pot Butternut Squash Mac & Cheese - Revision history