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As this creamy butternut squash and Gruyère mac and cheese bakes, my whole kitchen turns cozy. I’ve played around with these flavors for ages and finally landed on something that totally hugs the soul. The squash’s natural sweetness balances out the rich, melty Gruyère—every forkful is pure comfort. When fall hits, my family is already asking for it on repeat. And honestly? I get it.
Why This Dish Stands Out
This is a total glow-up for classic mac and cheese. After endless taste tests, I learned butternut squash brings a crazy smoothness you just can’t get with only cheese. Gruyère chips in with a bold, nutty taste, and I love sneaking in chopped kale—no one even bats an eye. If you want warm, happy vibes at dinner, you’ve got to try this one next time.
Needed Ingredients
- 1/2 cup sour cream: Totally optional for topping. Go for full-fat if you can for the richest bite.
- 1 teaspoon salt: Kosher or sea salt bumps up all the flavors.
- 2 big eggs: Let them come to room temp and beat them until they’re a bit bubbly. They pull everything together for a puffier finish.
- 1 1/2 cups Monterey Jack cheese: Shred it yourself if you can—1 cup goes in the mix, use the rest on top. Bagged cheese is fine if that’s all you have.
- 3 cups cold mashed potatoes: Leftover mash is perfect as long as it’s cooled all the way. If you make a fresh batch, chill them first for easy mixing.
- 1/4 cup chives, fresh: Chop them as fine as you can. Only have dried? Use one tablespoon instead. Scallions swap in great here too.
- 1/2 teaspoon cracked black pepper: Grind it fresh if possible for that little extra kick.
Easy Step-by-Step
- Cool and Grab
- After baking, let the puffs sit in the pan for 5 minutes—this is how they hold their shape. Slide a plastic knife around the edges, pop them out, and place them on a platter. Dress ‘em up with extra chives and spoon on the sour cream if you’d like.
- Bake Until Gorgeous
- Slide the pan into the oven for about 15-20 minutes. Turn halfway through so everything crisps up perfectly. Check for golden, cheesy tops and that nice brown edge. When a knife poked in the middle comes out clean, they’re ready.
- Spoon into Muffin Tins
- Grab a couple spoons or a mini scoop to fill each muffin section all the way. Two tablespoons does the trick—just don’t overfill. Flatten the tops with a spoon and toss the last bit of cheese across all the puffs.
- Mix It All Together
- Toss the cold mashed potatoes with your beaten eggs. Add in a cup of cheese, your chopped chives, salt, and pepper. Gently mix it up—don’t go crazy or they’ll get dense.
- Get the Oven Ready
- Crank your oven up to 400°F (200°C) and move the rack to the middle. Grease a mini muffin tray (24 spaces) super well—make sure you hit those little corners so nothing sticks.
Pro Tips from My Kitchen
Don’t skimp—grab awesome cheese, it matters so much. Watch the pasta, no one wants soggy noodles. Allergic or out of nuts? Try pepitas, they rock. Let things chill a bit before serving; that’s when the sauce turns dreamy thick.
Switch Things Up Your Way
Add some shredded cooked chicken for extra heft. Not a kale fan? Fresh spinach works. Swap in smoky gouda if that’s your jam—my kids are obsessed. Throw on crispy bacon for a treat or just pile on more cheese for classic comfort.
Fast FAQs
It’s got that creamy butternut vibe, full of nutty cheesy goodness and a hint of garlic. Skip the greens or swap with something else if you want. Leftovers freeze like a champ, three months easy. Vegan? Sub in your shredded plant cheese, swap the yogurt for something like cashew cream—it totally works.
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Frequently Asked Questions
- → What makes butternut squash good in pasta?
Butternut squash gives the sauce a natural sweetness, creamy texture, and loads of nutrition. It also means you can use less cheese.
- → Can this be prepped in advance?
Definitely! Assemble and freeze it for up to three months, or bake and freeze. Let it thaw overnight before reheating.
- → Why does it include Greek yogurt?
Greek yogurt adds creaminess and a little tang, plus some extra protein. You can use sour cream or cream cheese instead if you want.
- → Should I grate cheese myself?
Yes, freshly grated cheese melts better. Pre-shredded cheese has added powders that affect the texture.
- → Is kale required?
Nope, kale is totally optional. Go without it or swap in spinach or broccoli if you'd rather.