This n'duja butternut squash mac and cheese combines the rich flavors of sharp cheddar and gruyere with the warmth of spicy n'duja and the sweetness of butternut squash, creating a dish that's both comforting and exciting.
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What makes this dish special
For some reason out of my 500+ recipes, I never thought to create a mac and cheese recipe. Until now. I supposed I figured there’s already so many out there that the world didn’t need another one. But then fall came around and my obsession with squash convinced me to finally take the plunge. This n’duja butternut squash mac and cheese uses spicy Calabrian sausage and sweet squash to create one incredibly delicious comforting dish. Use the n'duja to make brown butter n'duja breadcrumbs for the finishing touch and you have a restaurant quality dish!
For more dishes featuring butternut squash, check out my sweet and spicy roasted butternut squash, butternut squash pancakes, and cheesy butternut squash bacon clafoutis!
Ingredients
- N'duja: A spicy, spreadable Calabrian sausage that adds intense flavor and richness to the mac and cheese. Its high fat content allows it to easily melt and emulsify into the sauce, providing a spicy, meaty kick that elevates the dish.
- Sage: Contributes a subtle, earthy herbal flavor that complements the richness of the butter and cheese. When browned, sage adds a nutty, aromatic dimension to the dish.
- Panko: Creates a crispy, crunchy topping that provides textural contrast to the creamy mac and cheese. When toasted in brown butter, it adds a golden, crisp element.
- All-purpose flour: Acts as a thickening agent for the sauce, helping to create a smooth and creamy consistency by binding the milk and preventing separation.
- Milk: Provides the liquid base for the cheese sauce, creating a creamy texture and helping to distribute the cheese and other flavors evenly throughout the dish.
- Butternut squash puree: Adds natural sweetness, creates a velvety texture, and introduces a subtle earthy flavor.
- Cheeses: Sharp cheddar provides a tangy, bold cheese flavor while gruyere adds a nutty, complex taste and helps create a smooth, melty texture.
- Pasta shells: Holds the sauce well due to its shape, capturing the creamy cheese and n'duja in its curves. The shells ensure that each bite is full of flavor and sauce.
Substitutions and variations
- Cheese: You can substitute the cheeses with other combinations such as gouda, fontina, or mozzarella.
- Gluten-free: Use your favorite short cut gluten-free pasta such as gluten-free macaroni or gluten-free shells.
Step-by-step instructions
Step 1: Cook n'duja
What's great about this n'duja butternut squash mac and cheese is that it's a stovetop mac and cheese. That means you make the sauce, add the pasta, and voila it's done. I don't have anything against baked mac and cheese but I prefer this quicker method.
If you never heard of n'duja before, it's a type of spicy pork sausage that's spreadable, similar to a paste. It can be difficult to find and a little on the pricier side so if you're looking for a substitute, I recommend chorizo.
Heat a large pot and add the n'duja. The sausage paste has enough fat in it that you don't need to add oil to the pot. Continue to heat the n'duja until it starts to break down. Since the meat is preserved and fermented, you can actually eat it straight from the package. However, its texture also allows you to cook it and lets you incorporate those wonderful flavors into dishes.
Now remove 1 tablespoon of the crumbled n'duja and set it aside.
Step 2: Make breadcrumbs
In a separate pan, melt butter until it turns deep golden and smells nutty.
Add fresh sage leaves and release their flavors into the butter. Then, add the panko, stirring to coat. If you have fresh breadcrumbs, I highly recommend using them. But I went with the shortcut and used panko instead.
Once the panko turns golden brown, remove it from heat and stir in the reserved crumbled n'duja. Set aside the breadcrumbs while we return to the pasta.
Step 3: Prepare sauce
Let's go back to the pot with the rest of the n'duja and stir in flour, tossing to coat. The flour will help thicken the sauce. Add the milk and butternut squash puree and let the sauce until thickened.
Recipe tip
If you're not sure how to make butternut squash puree, I'm here to help! All you have to do is cook a medium butternut squash either by roasting, steaming, or boiling. Once tender, transfer the squash to a blender and puree until smooth. That's all folks! Feel free to make the puree several days in advance.
Finish the pasta sauce with sharp cheddar and gruyere and season with salt and pepper. This sauce is thicker than regular mac and cheese sauces because of the butternut squash puree. You can add more milk if you like a thinner sauce.
Next, cook your pasta of choice until al dente. I used pasta shells but any small shaped pasta will work.
Add the cooked pasta to the cheese sauce and toss until well combined. Portion the n'duja butternut squash mac and cheese and top with a generous sprinkle of brown butter n'duja breadcrumbs.
This recipe made enough for 4 people and somehow, I ended up eating the entire batch by myself (over the course of several days!). I very much looked forward to having another portion the next day because yes, it was that good. And I look forward to the next time I make this mac and cheese!
Make-ahead and storage
- Make-ahead: You can make the mac and cheese sauce the day before and gently reheat it before tossing it with the pasta. The sauce will thicken as it cools; add a splash of milk to loosen the sauce before reheating.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently asked questions
N'duja is a spicy, spreadable Italian pork sausage. It can be found in specialty Italian markets or some well-stocked grocery stores.
The spiciness level depends on the n'duja used. You can adjust the amount to control the heat.
While you can freeze leftovers, the texture may change slightly upon reheating. It's best enjoyed fresh.
More comforting pasta recipes
Looking for more comforting pasta ideas? Try these:
Recipe
N'duja Butternut Squash Mac and Cheese
Ingredients
- 4 ounces n'duja
- 2 tablespoons butter
- 2 sage leaves
- ½ cup panko
- 3 tablespoons all-purpose flour
- 2 ¼ cups milk
- 1 cup butternut squash puree
- 4 ounces grated sharp cheddar
- 3 ounces grated gruyere
- 8 ounces shell pasta
Instructions
- Heat a large pot over medium heat. Add n'duja and break into small chunks using a wooden spoon. Continue to heat n'duja until it starts to sizzle and breakdown. Remove 1 tablespoon and set aside. Turn off the flame and set aside pot while you make the breadcrumbs.
- Melt 2 tablespoons butter in a medium pan over medium heat. Continue to heat butter until it browns and smells nutty. Add sage and heat for 30 seconds, stirring constantly. Add panko and stir to coat breadcrumbs in butter. Heat until breadcrumbs turn golden brown. Remove from heat and stir in reserved 1 tablespoon n'duja. Set aside.
- Return to the other pot and turn back flames to medium heat. Add flour to pot with n'duja and stir to combine. Pour milk and butternut squash puree and stir to combine. Bring to a low simmer and continue to heat until the milk starts to thicken, about 3-4 minutes.
- Add sharp cheddar and gruyere, stirring until cheese is melted. Season sauce with salt and pepper and keep warm on low heat.
- Meanwhile, cook pasta until al dente. Drain and add to cheese sauce, stirring to coat pasta. Serve mac and cheese into bowls and top with brown butter n'duja breadcrumbs.
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