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Easy Kid-Approved Butternut Squash Mac and Cheese Recipe

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This butternut squash mac and cheese is a creamy, cheesy pasta dish that hides a full serving of vegetables. It’s quick, easy, and perfect for busy weeknights, pleasing even the pickiest eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound elbow macaroni (or any short pasta)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 2 tablespoons grated Parmesan (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed squash with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While the squash roasts, cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  4. Transfer the roasted squash to a blender or food processor. Add about ½ cup of the reserved pasta water and blend until completely smooth. Set aside.
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  6. Slowly pour in the milk and heavy cream while whisking continuously. Cook until thickened, about 3-4 minutes.
  7. Reduce heat to low. Add the shredded cheeses one handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, nutmeg, and salt and pepper to taste.
  8. Fold in the butternut squash puree until the sauce is uniform in color. Adjust seasoning as needed.
  9. Pour the cheese sauce over the cooked pasta and stir until coated. If too thick, add a splash of reserved pasta water.
  10. Optional: For a crunchy topping, mix panko breadcrumbs with melted butter and Parmesan. Transfer mac and cheese to a greased 9×13 baking dish, top with breadcrumb mixture, and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.

Notes

For best results, roast the squash instead of boiling to concentrate flavor. Shred cheese from a block for smooth melting. If sauce becomes grainy, whisk in a splash of cold milk. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, kid-friendly, hidden vegetable, easy weeknight dinner, creamy mac and cheese

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