Butternut Squash Mac and Cheese Recipe

Introduction

This Butternut Squash Mac and Cheese is a comforting twist on the classic dish, featuring a creamy, velvety sauce made with roasted butternut squash. It’s rich in flavor, easy to make, and perfect for cozy family meals or weeknight dinners.

Ingredients

• 12 oz elbow macaroni or small pasta shells
• 1 lb butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 2/3 cups whole milk
• 1/2 cup vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyère or mozzarella cheese
• 1/4 tsp ground nutmeg
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder (optional)
• Salt and pepper to taste
• 1/3 cup panko breadcrumbs
• 1 tbsp melted butter
• 2 tbsp grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, kosher salt, and black pepper. Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While the squash roasts, cook the pasta according to package directions until al dente. Drain and set aside.
3. Step 3: Transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend until smooth. Set aside.
4. Step 4: In a large saucepan over medium heat, melt the butter. Whisk in the flour to make a roux, cooking for 1 minute while stirring constantly.
5. Step 5: Gradually whisk in the milk, stirring continuously until the mixture simmers gently and thickens.
6. Step 6: Stir the butternut squash puree into the sauce. Add nutmeg, garlic powder, and mustard powder if using. Season with salt and pepper to taste.
7. Step 7: Lower the heat and add both cheeses. Stir gently until melted and the sauce is smooth and creamy.
8. Step 8: Fold the cooked pasta into the cheese sauce until evenly coated.
9. Step 9: For a baked topping, transfer the pasta to a greased baking dish. Mix panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle over the top. Bake at 400°F (200°C) for 12-15 minutes until golden and bubbly.
10. Step 10: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

• For a richer sauce, substitute half the milk with cream.
• Try swapping Gruyère for mozzarella for a milder flavor.
• Add cooked bacon or caramelized onions for extra depth.
• Use gluten-free pasta and flour to make this recipe gluten-free.
• Fresh herbs like thyme or sage make a lovely garnish that complements the squash.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if it has thickened. The baked topping is best added fresh when reheating to keep it crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, use plant-based milk and vegan cheese alternatives. Replace butter with olive oil and choose vegetable broth as stated.

Can I prepare this dish ahead of time?

You can prepare the squash puree and pasta in advance. Store separately and combine with the cheese sauce before baking or serving for best texture.

Butternut Squash Mac and Cheese Recipe

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★★★★★

4.9 from 70 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful twist on classic mac and cheese featuring creamy roasted butternut squash puree blended into a rich cheese sauce. This dish combines tender elbow macaroni with sharp cheddar and Gruyère cheeses, topped with a crunchy Parmesan-panko crust, creating a luscious, velvety meal perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Pasta and Squash

• 12 oz elbow macaroni or small pasta shells
• 1 lb butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 2/3 cups whole milk
• 1/2 cup vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyère or mozzarella cheese
• 1/4 tsp ground nutmeg
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder (optional)
• Salt and pepper to taste

Topping (Optional)

• 1/3 cup panko breadcrumbs
• 1 tbsp melted butter
• 2 tbsp grated Parmesan cheese

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Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, kosher salt, and black pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Cook Pasta: While the squash is roasting, boil the elbow macaroni or small pasta shells according to package instructions until al dente. Drain thoroughly and set aside.
3. Puree Squash: Transfer the roasted squash to a blender or food processor. Add the vegetable broth and blend into a smooth puree. Set aside.
4. Create Roux: In a large saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour to form a smooth paste. Cook for 1 minute, stirring constantly to avoid burning.
5. Build Sauce Base: Gradually whisk whole milk into the roux, stirring constantly to prevent lumps. Bring to a gentle simmer, stirring frequently until slightly thickened.
6. Incorporate Squash and Seasonings: Stir in the smooth butternut squash puree along with ground nutmeg, garlic powder, and optional mustard powder. Season with salt and freshly ground black pepper to taste, mixing well.
7. Melt Cheese: Lower the heat to low and add shredded sharp cheddar and Gruyère (or mozzarella) cheeses. Stir gently until cheeses melt completely and sauce is smooth and velvety.
8. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring thoroughly to coat every piece evenly.
9. Optional Baked Topping: If desired, transfer the mac and cheese to a greased baking dish. Mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle evenly on top. Bake at 400°F (200°C) for 12-15 minutes until the topping is golden brown and bubbling.
10. Serve: Serve the butternut squash mac and cheese hot. Garnish with fresh herbs if desired for an extra burst of freshness.

Notes

• Using a blender ensures the butternut squash sauce is perfectly smooth and creamy.
• For a stronger cheese flavor, use sharp cheddar and Gruyère rather than milder cheeses.
• You can skip the baked topping for a quicker stovetop version with equally creamy results.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.
• The mustard powder is optional but adds a subtle tang that enhances the cheese sauce.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: butternut squash macaroni and cheese, roasted squash mac and cheese, creamy mac and cheese, vegetarian comfort food, cheesy pasta bake