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Quick Roasted Butternut Squash Mac and Cheese

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A creamy, comforting mac and cheese made with roasted butternut squash for a velvety sauce that’s ready in 30 minutes. Perfect for busy weeknights, this recipe is a healthier twist on a classic favorite.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 cups cubed)
  • 8 oz elbow macaroni (about 2 cups dry)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/8 teaspoon nutmeg (optional)
  • 1/4 cup breadcrumbs for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prep the squash: Peel, seed, and cube into 1-inch pieces. Spread on baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Toss to coat.
  3. Roast the squash for 20-25 minutes, tossing halfway, until fork-tender and lightly browned.
  4. While squash roasts, cook pasta: Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside (do not rinse).
  5. Make squash puree: Transfer roasted squash to a blender. Add 1/2 cup vegetable broth and blend until completely smooth. Set aside.
  6. Start cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  7. Slowly add milk while whisking constantly. Continue whisking until mixture thickens, about 2-3 minutes.
  8. Stir in squash puree until fully combined. Add garlic powder, onion powder, nutmeg (if using), and a pinch of salt and pepper.
  9. Reduce heat to low. Add shredded cheddar and grated Parmesan a handful at a time, stirring until each addition is fully melted before adding the next.
  10. Add cooked pasta to the saucepan and stir until every piece is coated. If sauce is too thick, add a splash of milk or broth.
  11. Serve immediately. For a crunchy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents a watery sauce. Shred your own cheese for the smoothest melt. Keep heat low when adding cheese to avoid graininess. Season in layers for best flavor. Leftovers can be stored in an airtight container in the fridge for up to 4 days; reheat on stovetop with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, healthy mac and cheese, 30-minute recipe, vegetarian mac and cheese

Find it online: https://breezybake.com/quick-roasted-butternut-squash-mac-and-cheese-easy-30-min-recipe/