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Best Easy Butternut Squash Mac and Cheese Recipe

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This creamy, comforting mac and cheese gets a healthy twist with roasted butternut squash blended into the cheese sauce. It’s quick, easy, and perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 pound (450g) elbow macaroni or cavatappi pasta
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup reserved pasta water
  • 2 cups (8 ounces) sharp cheddar cheese, grated
  • 1 cup (4 ounces) Gruyère or fontina cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • Fresh thyme or parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and garlic powder. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. Let roasted squash cool slightly, then transfer to a blender with 1/4 cup water or milk. Blend until completely smooth. Set aside.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Drain pasta and set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until light golden.
  5. Slowly whisk in warm milk, a little at a time, until smooth. Continue whisking for 3-4 minutes until thickened enough to coat the back of a spoon.
  6. Reduce heat to low. Stir in blended squash puree until fully incorporated. Add cheddar, Gruyère, and Parmesan a handful at a time, stirring until melted. Add Dijon mustard and smoked paprika. Season with salt and pepper.
  7. Pour cheese sauce over cooked pasta and stir gently to coat. Add reserved pasta water as needed to reach desired consistency (sauce should be slightly loose).
  8. Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. Mix panko, melted butter, and Parmesan; sprinkle evenly over top.
  9. Bake for 20-25 minutes until bubbly and golden. For extra crunch, broil 1-2 minutes at the end. Let rest 5 minutes before serving. Garnish with fresh thyme or parsley.

Notes

Don’t skip roasting the squash—boiling makes it watery. Always grate your own cheese for smooth melting. Warm the milk before adding to the roux to prevent lumps. Reserve pasta water for adjusting sauce consistency. Cook pasta al dente as it will continue cooking in the oven. For best results, let the dish rest 5 minutes before serving.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy mac and cheese, fall comfort food, vegetarian mac and cheese

Find it online: https://goldensimmer.com/best-easy-butternut-squash-mac-and-cheese-recipe/