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Creamy Cheesy Butternut Squash Mac and Cheese – Best Easy Recipe

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The velvety smoothness of this sauce, clinging to every nook and cranny of the pasta, is what I made this for. Honestly, everything else is secondary. When you take a bite, there’s this initial hit of pure, creamy comfort, and then a subtle, sweet earthiness from the butternut squash sneaks in.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • 1 pound (16 ounces) elbow macaroni or cavatappi
  • ½ cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional, for topping)
  • ¼ cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, salt, and pepper on your baking sheet. Spread it out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is fork-tender and the edges are lightly caramelized.
  2. While the squash roasts, bring a large pot of generously salted water to a rolling boil. Add your pasta and cook it according to the package directions until it’s al dente. Drain it in a colander and set it aside. Don’t rinse it.
  3. Once the squash is done, let it cool for a few minutes. Transfer the roasted squash to your blender or food processor. Add about ½ cup of the milk and blend until completely smooth and velvety. Set this aside.
  4. In your large oven-safe skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once it’s bubbling, whisk in the 2 tablespoons of flour. Cook, stirring constantly, for about 1-2 minutes until the paste smells nutty and turns a very light golden color.
  5. Slowly pour in the remaining milk and the heavy cream, whisking constantly to prevent lumps. Continue whisking until the mixture thickens slightly, about 3-4 minutes. It should be thick enough to coat the back of a spoon.
  6. Reduce the heat to low. Add the shredded cheddar, Gruyère, and Parmesan cheese, a handful at a time, stirring until each handful is fully melted before adding the next. Stir in the Dijon mustard, garlic powder, and nutmeg. Finally, fold in the smooth butternut squash puree until everything is a beautiful, uniform orange. Taste it and add salt and pepper as needed.
  7. Preheat your oven to 375°F (190°C). Add the cooked pasta to the cheese sauce and stir until every piece is coated. If you’re using a topping, mix the panko, melted butter, and Parmesan in a small bowl. Sprinkle it evenly over the top of the mac and cheese. Bake for 15-20 minutes, until the sauce is bubbly and the topping is golden brown. If you want an extra-crispy topping, you can switch the oven to broil for the last 2-3 minutes, but watch it closely.
  8. Let the mac and cheese rest for at least 5 minutes before serving. This allows the sauce to set up a little so it’s not runny.

Notes

Don’t skip roasting the squash; it concentrates the natural sugars. Grate your own cheese for a smooth sauce. Keep heat low when melting cheese to avoid graininess. Dijon mustard is not optional—it adds tang and stabilizes the sauce. Undercook the pasta slightly as it will continue cooking in the oven. Let the dish rest for 5 minutes before serving to allow the sauce to set.

Nutrition

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

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