This butternut squash mac and cheese is the ultimate cozy comfort food, made a little better for you. Sweet roasted butternut squash and mellow roasted garlic get blended with cottage cheese into an incredibly creamy, velvety sauce, then melted together with sharp cheddar and nutty Gruyere. It tastes rich and indulgent, but it sneaks in vegetables and a boost of protein.
It is the kind of dinner the whole family devours, kids included, and no one guesses there is squash and cottage cheese blended right into the sauce. Cozy, creamy, and secretly wholesome, this is fall comfort food at its best.
Ingredients
For roasting
- 1 small butternut squash (about 2 lb, halved lengthwise and seeded)
- 1 head of garlic (top trimmed off)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- pinch of nutmeg
For the sauce
- 1/2 cup full-fat cottage cheese
- 1/2 cup whole milk (plus more to thin)
- 1/4 cup reserved pasta water (plus more to thin)
- 1 tbsp Dijon mustard
- 1/2 teaspoon salt (plus more to taste)
To finish
- 1 lb short pasta (shells, cavatappi, or elbows)
- 1 1/2 cups shredded sharp cheddar
- 1/2 cup shredded Gruyere or grated Parmesan
- optional topping: 1/2 cup panko or crushed croutons with 1 tablespoon melted butter
Instructions
- Prep the squash. Heat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. If it is hard to cut, pierce it a few times with a fork and microwave for 2 to 3 minutes first. Rub the cut sides with 1 tablespoon of the oil, then season with the salt, pepper, smoked paprika, and nutmeg.
- Roast. Put the squash cut side down on a parchment-lined sheet. Drizzle the garlic head with the remaining oil, wrap it in foil, and set it on the same pan. Roast for 40 to 45 minutes, until a fork slides easily into the squash.
- Cook the pasta. Boil the pasta in well-salted water until 1 minute short of al dente. Save 1 cup of the pasta water, then drain.
- Blend. Scoop about 2 cups of the squash flesh into a blender and add 4 to 6 squeezed-out roasted garlic cloves, the cottage cheese, milk, 1/4 cup pasta water, Dijon, lemon, and salt. Blend until completely smooth, about 60 seconds. Add more milk or pasta water a splash at a time until it is the texture of a thick soup.
- Melt in the cheese. Pour the sauce into a large pot over low heat. Add the cheddar and Gruyere a handful at a time, stirring until melted. Keep the heat low so the cottage cheese does not turn grainy. Taste and add salt, and more Dijon or lemon if it tastes flat.
- Combine. Add the pasta and stir to coat, loosening with more pasta water until it is glossy and creamy. Serve right away.
- Optional bake. Add an extra splash of milk, since it thickens in the oven. Transfer to a baking dish, top with extra cheese and the buttered panko, and bake at 375 degrees F for 15 to 20 minutes, until golden.
Notes
- Blend longer than feels necessary, which is what makes the sauce silky instead of chalky. T
- aste before the pasta goes in; the sauce should taste slightly over-seasoned on its own, since the pasta mutes it.
- Shred your own cheese, as pre-shredded has anti-caking starch that makes the sauce gritty.
- If it tastes too sweet, add more Dijon, lemon, or Parmesan rather than more salt.
- Make ahead: the blended sauce keeps 4 days in the fridge and freezes for 3 months; warm gently, then add the cheese.
- Leftovers: reheat with a splash of milk over low heat, stirring, to bring back the creaminess.
- I highly recommend lots of cracked pepper & chili flakes for a little spice!
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 21gFat: 18g
This recipe hasn't been reviewed yet!