Print

Easy Butternut Squash Mac and Cheese Recipe

butternut squash mac and cheese - featured image
Print Recipe

This creamy, crowd-pleasing mac and cheese uses roasted butternut squash blended into the cheese sauce for a silky texture and hidden vegetable boost. A one-pot sauce trick makes it faster and easier than traditional recipes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg, freshly grated
  • Salt and pepper to taste
  • 1 pound elbow macaroni
  • Salt for pasta water
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • ¼ cup Parmesan cheese, grated (for topping)
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds. Drizzle cut sides with olive oil, sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast 35-40 minutes until fork-tender. Let cool slightly, then scoop flesh into blender (about 2 cups puree).
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta until al dente (1-2 minutes less than package directions). Drain and set aside; do not rinse.
  3. In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes until golden and fragrant. Slowly pour in milk while whisking continuously. Add heavy cream and whisk until mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
  4. Reduce heat to low. Add roasted squash puree to blender along with the milk mixture. Blend until completely smooth, about 30 seconds. Pour back into saucepan. Add shredded cheddar, Gruyère, Parmesan, Dijon mustard, garlic powder, and nutmeg. Stir until cheese is melted and sauce is smooth. Taste and adjust seasoning with salt and pepper.
  5. Pour cheese sauce over cooked pasta and stir until every piece is coated. Transfer to a greased 9×13-inch baking dish and spread evenly.
  6. In a small bowl, combine panko breadcrumbs with melted butter and grated Parmesan. Sprinkle evenly over mac and cheese.
  7. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden on top. If top browns too quickly, tent with foil for last 10 minutes. Let rest 5 minutes before serving.

Notes

Don’t overcook the pasta; cook al dente. Grate your own cheese for smooth sauce. Taste sauce before adding salt. Let rest 5 minutes after baking. Make extra sauce for saucier mac and cheese. Prep all ingredients before starting.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, crowd-pleasing mac and cheese, hidden vegetable mac and cheese, creamy mac and cheese, one-pot mac and cheese

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