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Dutch Oven Butternut Squash Mac and Cheese

This is a rich mac and cheese that uses roasted butternut squash to make the cheese sauce extra creamy. The herb-butter cracker topping adds a nice crunch that contrasts with the smooth pasta underneath.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Ingredients (~6 servings)

  • 3/4 lb butternut squash diced into 1" cubes
  • 1 Tbsp olive oil
  • 3/4 tsp fresh thyme finely chopped
  • 3/4 tsp fresh sage finely chopped
  • 3/4 tsp salt
  • 3/4 lb pasta shells
  • 1/4 cup unsalted butter
  • 3 Tbsp flour
  • 2 1/4 cups whole milk
  • 3/4 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 1/2 tsp mustard powder
  • 3 oz cream cheese room temperature
  • 6 oz sharp cheddar cheese shredded
  • 6 oz gouda cheese shredded
  • 3 Tbsp parmesan cheese freshly grated
  • Salt to taste

Cracker Topping

  • 3 Tbsp unsalted butter
  • 3/4 cup crushed Ritz crackers
  • 1 garlic clove finely minced
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh sage

Instructions

  • Cooling/Resting Time: 0 minutes
  • Preheat oven to 375F.
  • Toss butternut squash with olive oil, thyme, sage, and salt, then roast on parchment-lined baking sheet for 20-25 minutes until fork tender.
  • Blend roasted squash in food processor until smooth, then slowly add heavy cream while processing until thick soup consistency.
  • Cook pasta shells until al dente according to package directions, drain, cover, and set aside.
  • In same pot, melt 1/4 cup butter over medium heat, whisk in flour, and cook for 1 minute.
  • Slowly whisk in milk to prevent lumps.
  • Whisk in butternut squash mixture, nutmeg, garlic powder, onion powder, and mustard powder.
  • Simmer until slightly thickened, 3-4 minutes.
  • Whisk in cream cheese until smooth, then remove from heat.
  • Gradually whisk in cheddar and gouda until melted and smooth.
  • Fold cooked pasta into cheese sauce until well coated.
  • Season with salt to taste.
  • Grate parmesan over mac and cheese.
  • Melt 3 Tbsp butter in small skillet over medium heat, add garlic, sage, and thyme, and cook until fragrant, 1 minute.
  • Stir in crushed crackers and cook for 3 minutes until lightly golden.
  • Sprinkle cracker topping over mac and cheese and serve immediately.