Baked Butternut Squash Mac & Cheese with Pasture-Raised Pork

At Midwest Prime, we love taking comfort food to the next level with farm-fresh ingredients. This creamy, cheesy baked mac and cheese gets a wholesome boost from butternut squash, making it rich and flavorful while sneaking in some extra nutrition. The addition of our pasture-raised ground pork adds a hearty, savory depth that makes this dish perfect for cozy family dinners.

Servings: 6-8
Prep/Cook Time: 30 minutes
Bake Time: 30-35 minutes
Total Time: 1 hour - 1 hour 5 minutes

Ingredients

For the Mac & Cheese:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)

• 1 pound elbow macaroni or pasta of choice

• 1 ½ cups chicken stock

• 1 ½ cups whole or 2% milk

• ½ cup heavy cream

• 2 ounces cream cheese (¼ cup)

• 20 ounces aged white cheddar, shredded (5 cups)

• 1.3 ounces Parmesan cheese, grated (⅓ cup)

• 1 pound Midwest Prime ground pork

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

For the Topping:

• 1 cup panko breadcrumbs (or breadcrumbs of choice)

• 1 ounce Parmesan cheese, grated (¼ cup)

• 2 tablespoons olive oil

Instructions

1. In a medium pot, add the cubed butternut squash and chicken stock. Bring to a boil and cook until tender, about 10-15 minutes. Drain, reserving a small amount of stock. Blend the squash and remaining stock until smooth. Set aside.
2. In a skillet over medium heat, cook the ground pork, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat and set aside.
3. Preheat the oven to 375°F.
4. In a separate pot, cook the pasta according to package directions until al dente. Drain and set aside.
5. In a large pot, add the milk, heavy cream, garlic powder, onion powder, salt, and pepper. Heat over medium heat until warmed, stirring occasionally. Add the shredded cheddar, cream cheese, and Parmesan cheese, stirring until melted and smooth.
6. Stir in the butternut squash purée until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
7. Add the cooked pasta and ground pork to the butternut squash cheese sauce, folding until well coated. Pour the mixture into a greased 9x13-inch baking dish (or another baking dish large enough to hold the pasta mixture).
8. In a small bowl, mix the panko breadcrumbs, ¼ cup Parmesan cheese, and olive oil until combined. Sprinkle the topping evenly over the mac and cheese.
9. Bake for 30-35 minutes, or until the top is golden and crispy.
10. Let cool slightly, then serve warm.

Make It Your Own

This dish will keep in a sealed container for 2 days in the fridge or up to 3 months in the freezer. Try freezing individual portions for a quick and easy weeknight meal!

Want to switch things up? A little heat from red pepper flakes or cayenne can give this dish a fun kick, or try adding a touch of dry mustard for extra depth. You can also mix in your favorite cheeses—smoked gouda or gruyère would be incredible!

My personal favorite way to enjoy this? Using our Midwest Prime Maple Sage sausage for an extra cozy, savory-sweet flavor twist! No matter how you make it, this hearty meal is sure to be a family favorite.