Baked Butternut Squash Mac and Cheese

Giving you a twist to this extra-comforting mac and cheese. Butternut squash is roasted with garlic, pureed and added to a creamy, velvety Gruyere and white cheddar cheese sauce. This rich butternut squash mac and cheese is topped with browned butter sage breadcrumbs and baked until crispy on the top and lusciously smooth underneath.

Sponsored by Ninja Kitchen.

Make the creamy butternut squash cheese sauce in the Ninja® Foodi® Smoothie Bowl Maker, then bake it to perfection in the Ninja® Foodi® Dual Heat Air Fry Oven.

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If you make this Baked Butternut Squash Mac and Cheese, let me know what you think and leave a comment below and/or be sure to tag me on Instagram! (@zafo0d)

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Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes

• 2 tablespoons olive oil

• 3 cloves garlic, peeled and minced

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons unsalted butter, divided

• 1/3 cup bread crumbs

• 1/2 teaspoon fresh sage, minced

• 1 pound short-cut pasta (such as shells or elbows)

• 1/4 cup all-purpose flour

• 2 cups whole milk

• 1 cup half-and-half

• 1/2 teaspoon ground nutmeg

• 2 cups Gruyere cheese, shredded

• 1 cup white cheddar cheese, shredded

• 1/4 cup Parmesan cheese, grated

• 1/2 cup chives, finely chopped

Instructions

1. Roast the Squash: Preheat oven to 400 degrees F. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Pour out onto a foil-lined baking sheet.

2. Roast about 25 minutes, until lightly golden brown and tender.

3. Add roasted squash to food processor and puree until mostly smooth.

4. Make the Breadcrumbs: Melt 2 Tablespoons butter over medium heat in a small saucepan. Continue to cook, swirling the pan occasionally. Once the butter has turned golden brown and smells nutty, turn off the heat. Pour butter over the panko and sage in a small dish. Use a fork to toss it all together, and set aside.

5. Make the Mac and Cheese: Preheat oven to 375 F.Bring a large saucepan of water to a rolling boil. Add some salt and the pasta and cook, stirring occasionally, until 3-4 minutes LESS than the package directions. Drain and transfer to a large bowl and drizzle with olive oil and stir.

6. Heat a medium saucepan over medium-high heat and melt the butter. Add the flour and whisk, stirring well, until the flour is mixed in, and cook about 1 minute. Whisk in the milk, half-and-half, nutmeg and salt and pepper. Simmer, whisking often, smoothing out any lumps, for about 5 minutes. Remove from the heat and add two-thirds each of the Gruyère and cheddar. Stir until smooth. Add about 1 cup of the pureed butternut squash and stir to combine well.

7. Pour the cheese sauce into the pasta bowl and toss to combine. Add pasta to a greased 13x9 baking pan. Sprinkle the remaining one-third Gruyère and cheddar and all of the Parmesan. Top evenly with the panko breadcrumbs.

8. Bake until the top is lightly browned and the sauce is bubbly, about 15 minutes or so. Let stand for 5 minutes before serving

If using the Ninja® Foodi® Smoothie Bowl Maker and Ninja® Foodi® Dual Heat Air Fry Oven:

1. Install SearPlate in the bottom level of the unit, then close the door. Select AIR ROAST, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.

2. In a large bowl, combine the butternut squash, olive oil, garlic, salt, and pepper. Toss until evenly coated.

3. When unit has preheated, open door, use oven mitts to remove SearPlate, and place it on top of the oven. Place the butternut squash on the SearPlate and reinstall in the bottom level of the unit, then close the door to begin cooking.

4. When cooking is complete, carefully remove the SearPlate and transfer the butternut squash to a blender and blend until smooth.

5. In a small saucepan over medium heat, melt 2 tablespoons of butter. Cook the butter until golden brown, then remove from heat. In a small bowl, combine the butter, bread crumbs, and sage and set aside.

6. Install rack in bottom position, then close door. Select BAKE, set temperature to 375°F, and set time to 20 minutes. Press the setting dial to begin preheating.

7. Bring a large pot of water to a rolling boil. Add a pinch of salt and the pasta and cook, stirring occasionally, for 3 to 4 minutes less than the package calls for. When cooking is complete, drain the pasta, transfer to a large bowl, drizzle with olive oil, and toss.

8. Place a medium saucepan over medium-high heat. Add the remaining butter and cook until melted. Add the flour, whisk until well-combined, and cook for about 1 minute.

9. Whisk in the milk, half-and-half, nutmeg, salt, and pepper. Bring to a simmer, whisking often, for about 5 minutes. Remove from heat and add 2/3 of both cheeses and whisk until combined. Add 1 cup of pureed butternut squash and combine well.

10. Transfer the sauce to the cooked pasta and toss to combine. Add the pasta to an 11″ x 7″ baking dish. Sprinkle the remaining cheeses and prepared bread crumbs over the top.

11. When unit has preheated, open door and place baking dish on rack in oven. Close door to begin cooking.

12. When cooking is complete, carefully remove baking dish from the oven. Top with chives and serve warm.