Butternut Squash Mac and Cheese with a Crunchy Breadcrumb Topping

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe created by Yury Krasilovsky.


Step 1

1. In a large pot boil half the butternut squash until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.

Step 2

2. In a pre-heated 425°F oven roast the remaining butternut squash with olive oil until golden brown and fully cooked.

Step 3

3. Meanwhile, in a large sauce pot sauté garlic in butter until slightly yellow in color. Add flour and make a roux, cook for about 3 minutes on medium heat. Add warm milk and bring to a simmer, let simmer for 5 minutes. Season with salt and pepper

Step 4

4. Add butternut squash puree then remove from heat and add cheddar and smoked gouda slowly to incorporate.

Step 5

5. In a bowl combine the panko and thyme then place into a large skillet with olive oil, toast for 5 minutes or until slightly browned.

Step 6

6. Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce.

Step 7

7. Top with squash and bread crumbs.


  • 3 # Barilla Elbows
  • 6 Cups butternut squash, diced
  • 1 1/2 Sticks butter
  • 3 Garlic cloves, chopped
  • 3/4 Cup flour
  • 3 quarts 2% Milk
  • 1 1/2 lb Shredded cheddar cheese
  • 1 1/2 Cups shredded smoked gouda cheese
  • Salt & white pepper, to taste
  • 1/2 Cup Extra virgin olive oil
  • 3/4 Cups panko
  • 1 Tbsp. Fresh thyme, chopped
Recipe Type:
Chef Recommended Cuts
  • Elbows
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Nutritional Info

This information is per serving.