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Creamy Butternut Squash Mac and Cheese Bake (Lightened Up)

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A lighter, creamy mac and cheese made with pureed butternut squash for a velvety sauce, topped with a crispy panko-Parmesan crust. Perfect for potlucks, weeknight dinners, or meal prep.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 cup milk (any kind works)
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons Parmesan cheese, grated

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or 2-quart baking dish with butter or cooking spray.
  2. Place cubed butternut squash in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on high for 8-10 minutes until fork-tender. Alternatively, boil cubes in water for 10-12 minutes or roast at 400°F for 20 minutes.
  3. While squash cooks, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (about 7-9 minutes), undercooking by 1 minute. Drain and set aside (do not rinse).
  4. In a small skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in Dijon mustard and cook for 30 seconds.
  5. Transfer cooked squash, garlic-butter mixture, and milk to a blender. Blend on high until completely smooth (30-45 seconds). Season with salt and pepper to taste.
  6. In a large mixing bowl, combine cooked pasta and squash puree. Stir until pasta is evenly coated.
  7. Fold in shredded cheddar and mozzarella, reserving ¼ cup cheddar for topping. Stir until cheese is melted and evenly distributed.
  8. Pour mac and cheese mixture into prepared baking dish and spread into an even layer. Sprinkle reserved cheddar on top.
  9. In a small bowl, combine panko breadcrumbs and grated Parmesan. Sprinkle evenly over the top. Optionally, drizzle with 1 teaspoon melted butter.
  10. Bake for 20-25 minutes until top is golden brown and edges are bubbly. If needed, broil for the last 2 minutes, watching closely.
  11. Let rest for 5 minutes before serving.

Notes

For a crispier topping, toast panko breadcrumbs in a dry skillet for 2-3 minutes before sprinkling. Let the bake rest for 5 minutes after baking to allow the sauce to set. If sauce is thin before baking, don’t worry—it thickens in the oven. For gluten-free, use gluten-free pasta and breadcrumbs. For vegan, use plant-based milk, vegan butter, and dairy-free cheese.

Nutrition

Keywords: butternut squash mac and cheese, lightened up mac and cheese, healthy mac and cheese, creamy mac and cheese, baked mac and cheese, vegetarian mac and cheese

Find it online: https://coracooks.com/creamy-butternut-squash-mac-and-cheese-bake-lightened-up/