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Best Butternut Squash Mac and Cheese with Crispy Breadcrumbs

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This creamy, velvety mac and cheese uses whole-roasted butternut squash for a silky sauce without heavy cream. Topped with crispy panko breadcrumbs, it’s comfort food that’s deceptively simple and perfect for hosting.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g)
  • 1 tablespoon olive oil (15ml)
  • Pinch of salt
  • 1 pound dried pasta (450g), such as cavatappi, shells, or fusilli
  • 2 tablespoons unsalted butter (28g)
  • 1 small yellow onion, diced (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 cup whole milk (240ml)
  • 1 cup vegetable or chicken broth (240ml)
  • 8 ounces sharp cheddar cheese, shredded (225g)
  • 4 ounces Gruyère cheese, shredded (115g)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (80g)
  • 2 tablespoons unsalted butter, melted (28g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

  1. Preheat your oven to 400°F (200°C). Rinse the butternut squash, pat it dry, and pierce the skin in several places with a fork.
  2. Place the squash on a baking sheet, rub with olive oil and a pinch of salt. Roast for 45 to 60 minutes until a knife slides in easily. Let cool for 15 minutes.
  3. While the squash roasts, cook the pasta in generously salted boiling water until al dente, about 1-2 minutes less than package directions. Drain, reserving 1 cup of pasta water.
  4. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and thyme. Set aside.
  5. Once the squash is cool enough to handle, cut in half lengthwise, scoop out seeds, and scoop the flesh into a medium saucepan. Add milk and broth.
  6. Use an immersion blender to puree the squash and liquid until smooth. Set the saucepan over medium heat.
  7. In a small skillet, melt 2 tablespoons butter over medium heat. Cook the diced onion until soft, about 5 minutes. Add garlic and cook 30 seconds. Scrape into the squash puree.
  8. Bring the squash mixture to a gentle simmer over medium heat. Reduce heat to low. Add shredded cheddar and Gruyère a handful at a time, stirring until melted. Stir in nutmeg, smoked paprika, salt, and pepper. Add reserved pasta water if needed.
  9. Add the cooked pasta to the sauce and stir until well coated.
  10. Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the surface. Bake at 400°F (200°C) for 15 to 20 minutes until bubbly and golden.
  11. Let the dish rest for 5 to 10 minutes before serving.

Notes

For the silkiest sauce, roast the squash whole instead of cubing. Always shred cheese from a block to avoid graininess. Make the breadcrumb topping fresh just before baking for maximum crunch. Let the dish rest after baking to allow the sauce to set.

Nutrition

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

Find it online: https://breezybake.com/best-butternut-squash-mac-and-cheese-with-crispy-breadcrumbs/