Butternut Mac and Cheese

Makes 4-6 servings

It’s October, Y’all! So that means Fall Vegetables are coming in abundance!! I love Fall Vegetables, they are filled so with so many nutrients that really nourish your body. Like the Butternut Squash in this recipe is loaded with beta-carotene, vitamin A and vitamin C! These wonderful nutrients are perfect for sneaking this vegetable into your mac and cheese! If you use gluten-free pasta and panko, it’s a great, creamy, and cheesy mac and cheese that can easily become a gluten-free version for those with gluten sensitivities.


3 cups cubed butternut squash

2 cups unsalted chicken broth

1 cup heavy whipping cream

1 1/2 teaspoons chopped fresh rosemary, divided

3/4 teaspoon fine sea salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

4 ounces shredded sharp white cheddar

4 ounces shredded Swiss or gruyere cheese

12 ounces cooked macaroni pasta (I used Casarecce)

1/2 cup panko breadcrumbs

1/2 cup chopped pecans

2 tablespoons unsalted butter, melted


Preheat oven to 375°.


In a saucepan add the squash and broth over medium heat. Cover and bring to a boil, reduce heat to medium-low and cook until tender, about 8 minutes.


Add the squash and broth into a food processor and process until smooth. Spoon mixture back into the pan, and place over medium heat.


Add heavy cream, salt, nutmeg, black pepper and 1 teaspoon rosemary. When the mixture begins to simmer, about 8 minutes, stir in cheese and stir until the cheese is fully melted.


Add pasta, stir until fully coated. Spoon mixture into a 7×11 baking dish.


Meanwhile, in a small bowl, stir together the breadcrumbs, pecans, remaining 1/2 teaspoon rosemary and butter until combined. Sprinkle mixture over the top of the pasta mixture.


Place dish into the oven and bake for about 15 minutes until the top is golden brown the mixture is bubbling. Serve immediately.