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Butternut Squash Crabmeat Mac & Cheese

Course Side
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12
Author my Bottomless Boyfriend

Ingredients

  • 1 20- ounce package peeled cubed butternut squash
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups skim or 1% milk heated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 ounces gruyere grated
  • 2 tablespoons mascarpone
  • 1/2 tablespoon fresh thyme
  • 12 ounces lump crabmeat
  • 1 pound pasta
  • 1/2 cup panko bread crumbs
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons grated Parmesan

Instructions

  1. Heat oven to 375 degrees F. Coat a 9x13-inch casserole dish with cooking spray and set aside. Steam squash until very soft, about 20 minutes, then puree in a food processor and set aside.
  2. At the same time, cook pasta according to package directions until very al dente. (It will finish cooking in the oven.) Drain and set aside.
  3. For the sauce: Melt butter in a medium pot over medium-high heat. Add flour and stir constantly until lightly browned, 2-3 minutes. Slowly add warm milk, whisking continuously until smooth. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until thickened, 5-7 minutes. Add squash puree, salt, pepper, gruyere, mascarpone, and thyme and stir until smooth.
  4. For the topping: In a small bowl, combine bread crumbs, olive oil, garlic, and Parmesan.
  5. Mix cooked pasta with the butternut squash cheese sauce and pour into prepared casserole dish. Sprinkle with breadcrumb mixture. Bake 30-35 minutes until bubbling and golden brown.