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As soon as this creamy Butternut Squash Mac and Cheese starts bubbling in the oven, it feels like a cozy hug in the kitchen. After plenty of tweaks, I've landed on everything I love about comfort food in one bubbling dish. Butternut squash’s gentle sweetness and rich Gruyère cheese team up for a dreamy combo. The second fall shows up, my family practically lines up for this—and honestly, I totally get it.
Why You'll Love This
This is way more than regular mac and cheese. After a dozen kitchen tests, I found that pureed butternut squash makes everything extra silky and smooth. Gruyère adds that fancy nutty thing, and when I toss in chopped up kale, nobody ever notices they’re actually eating veggies. Seriously, this is the comfort food you’ll crave whenever you want something delicious and heartwarming.
Gather These
- 1 1/2 cups Monterey Jack cheese: Shred it fresh if you can—one cup goes in the mix, half on top. Bagged cheese is fine but won’t get gooey as easily.
- 1 teaspoon salt: Use kosher or sea salt to really wake up the flavors.
- 1/2 teaspoon black pepper: Grinding it fresh makes a real difference.
- 3 cups cold mashed potatoes: Chilled leftovers work best. If you make fresh, cool them off before mixing so nothing gets gummy.
- 2 large eggs: Let them warm up to room temp and give them a quick whisk so they’re a little bubbly. These keep it fluffy and hold it all together.
- 1/4 cup fresh chives: Chop them small. If you only have dried chives, go with 1 tablespoon. You can totally swap in green onions.
- 1/2 cup sour cream: This is optional if you want to dip—full fat is the creamiest choice.
How To Make It
- Cool Down and Serve Up
- Take them out of the oven and hang tight for 5 minutes so they set up nicely. Use a plastic knife to loosen up the edges and get them out onto a platter. Sprinkle more chives if you want and put sour cream nearby for anyone who’s into that.
- Bake 'Em Up
- Pop the tray in the oven for about 15-20 minutes. Turn the pan around halfway through so they brown evenly. You’ll know they’re done when the top turns golden and edges get crispy. Cheese on top should be melty and a little browned. Stick a knife in the middle—if it comes out clean, they’re good to go.
- Fill Up the Muffin Tin
- Using a pair of spoons or a cookie scoop, drop about two spoonfuls into each muffin cup until they’re just full (don’t go over the edge). Flatten the tops a bit with the back of your spoon and scatter the rest of the cheese over each one.
- Mix Everything Together
- In a big bowl, throw in your mashed potatoes and eggs first. Stir together lightly. Add in 1 cup cheese, your chives, salt, and pepper until just mixed—don’t overdo it or they’ll get tough.
- Get Prepped
- Move a rack to your oven’s center and set it to 400°F (200°C). Hit all the corners of a 24-cup mini muffin tin with non-stick spray so nothing sticks later.
Kitchen Insider Tips
Go all out on better cheese, trust me, your taste buds will thank you. Don’t forget to check on your pasta—you want it with some bite, not mush. You can totally swap out nuts for pepitas, especially if allergies are a thing. After baking, let it sit for a bit so the sauce settles and turns extra creamy.
Tweak It Your Way
Add some roast chicken if you want more protein. Not into kale? Spinach is perfect instead. Try subbing in smoky gouda cheese—my crew loves that. For a treat, throw on crispy bacon or just pile on more cheese for extra goodness.
Fast FAQs
Picture ultra creamy butternut sauce with a nutty kick from the cheese and a little garlic punch. If greens aren’t your thing, just leave them out or switch them up. Freeze leftovers—they’ll keep for three months easy. Making it plant-based? Use your favorite vegan cheese and switch yogurt for cashew cream. It totally works.
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Frequently Asked Questions
- → What makes squash great in mac and cheese?
It brings a creamy texture, light sweetness, and extra nutrients, while helping to cut back on the cheese needed.
- → Can I prepare this in advance?
Absolutely! Keep it unbaked in the freezer for up to 3 months, or bake and freeze. Let it thaw before reheating.
- → Why add Greek yogurt?
It gives the sauce protein and a tangy kick while keeping it creamy. You can swap it for sour cream or cream cheese too.
- → Why grate my own cheese?
Pre-shredded cheese has additives that don’t melt as smoothly. Freshly grated cheese creates a creamier sauce.
- → Do I have to use kale?
Nope! Kale is optional. You can skip it or use spinach, broccoli, or other veggies instead.