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Creamy Baked Butternut Squash Mac and Cheese

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This creamy baked mac and cheese features roasted butternut squash blended directly into the cheese sauce for a velvety texture and natural sweetness. It’s a quick, easy, and crowd-pleasing comfort food that comes together in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 pound short pasta (elbow macaroni, cavatappi, or shells)
  • Salt for pasta water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss the cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1-2 minutes less than package directions. Reserve 1 cup of pasta water before draining.
  4. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly pour in the warm milk while whisking continuously. Add the heavy cream and continue whisking until the mixture thickens, about 3-4 minutes.
  5. Transfer the roasted squash to a blender. Pour the warm milk mixture over the squash. Add the Dijon mustard, nutmeg, and a pinch of salt. Blend on high until smooth, about 30-60 seconds. (Remove blender center cap and cover with a towel to let steam escape.)
  6. Pour the blended squash mixture back into the pot over low heat. Gradually add the shredded cheddar, Gruyère, and Parmesan, stirring until melted and smooth. Season with salt and pepper. If too thick, stir in reserved pasta water a tablespoon at a time.
  7. Add the drained pasta to the pot and stir until coated. Pour into a greased 9×13-inch baking dish.
  8. In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan. Sprinkle evenly over the mac and cheese.
  9. Bake for 20-25 minutes, until the top is golden brown and the edges are bubbling. If browning too quickly, tent with foil for the last 10 minutes.
  10. Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Shred your own cheese for smooth melting. Warm the milk before adding to the roux to prevent lumps. Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set. For a gluten-free version, use gluten-free pasta and flour. For a dairy-free version, use plant-based milk, butter, and cheese alternatives.

Nutrition

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

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