Stove-Top Butternut Squash Mac & Cheese

Tender pasta generously slathered in quite possibly the most velvety, rich, and creamy cheese sauce you’ve ever encountered … seriously decadent and totally worth it.

1/2 pound (8 ounces) pasta (macaroni, rotini, penne, or shells)
4 cups butternut squash, peeled, seeded, and cubed (about one 2 1/2 pound squash)
2 cups heavy whipping cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt + more for cooking the pasta and squash + more to taste, if desired
1/4 teaspoon freshly ground black pepper + more to taste
4 cups shredded sharp cheddar cheese (16 ounces)

View the full recipe at Kitchen Treaty →