Butternut Squash Macaroni and Cheese

An elevated twist on the classic mac and cheese with the velvety texture of butternut squash and Carbe Diem's elbow pasta. Hello, comfort food! 





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  • Ingredients

    • 1 medium butternut squash
    • 1 small yellow onion, cut in half
    • 3 tablespoons olive oil, divided
    • 1 teaspoon kosher salt, plus more as needed
    • ½ teaspoon freshly ground pepper, plus more as needed
    • 1 pound Carbe Diem Elbow pasta
    • 1 cup heavy cream
    • 1 cup vegetable broth
    • 2 teaspoons fresh thyme leaves, plus more for garnish
    • 1 teaspoon ground mustard
    • 1/8 teaspoon nutmeg
    • 4 cups grated cheddar cheese
    • ½ cup grated Parmesan cheese
  • Steps

    1. Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Cut off stem from butternut squash and cut in half lengthwise. Remove seeds and save for another purpose, or discard.

    2. Drizzle cut sides of squash and onion with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast until squash is very tender, about 40 minutes. Let cool on baking sheet until cool enough to handle. Remove peel from squash and onion and discard.

    3. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions until just al dente, about 13 to 15 minutes. Drain and set aside.

    4. Add cream, broth, thyme, mustard and nutmeg to a large pot. Bring to a simmer over medium heat. Add squash and onion to pot. Use an immersion blender to puree until sauce is smooth. Return to heat if necessary, then add cheddar and Parmesan cheese and stir to combine. Add pasta and stir well to coat. Taste and season with salt and pepper if needed. Serve immediately.