Print

Creamy Baked Butternut Squash Mac and Cheese: Best Easy Recipe

creamy baked butternut squash mac and cheese - featured image
Print Recipe

This creamy baked butternut squash mac and cheese is the ultimate comfort food with a twist. Roasted squash adds natural sweetness and a velvety texture to a classic cheese sauce, making it a crowd-pleaser that even pasta-avoiders love.

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
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup roasted butternut squash puree
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated (optional)
  • Salt and pepper to taste
  • 12 ounces (about 3 1/2 cups) pasta — elbow macaroni, cavatappi, or shells
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and smoked paprika on a baking sheet. Spread it out in a single layer. Bake for 25-30 minutes, flipping halfway through, until the squash is fork-tender and the edges are starting to caramelize.
  2. Transfer the roasted squash to a blender or food processor. Blend until completely smooth, scraping down the sides as needed. You should have about 1 cup of puree. Set it aside.
  3. While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package directions, but reduce the cooking time by 1-2 minutes. Drain the pasta and set it aside.
  4. In a medium saucepan, melt the butter over medium heat. Once it’s bubbling, whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the warm milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens, about 3-4 minutes.
  5. Reduce the heat to low. Whisk in the butternut squash puree until fully combined. Add the shredded cheddar, Parmesan, Dijon mustard, and nutmeg. Stir gently until the cheese is completely melted and the sauce is smooth. Taste and adjust salt and pepper as needed.
  6. Pour the cooked pasta into the cheese sauce and stir until every piece is coated. Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
  7. In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese. Bake at 375°F (190°C) for 15-20 minutes, until the top is golden brown and the edges are bubbling. For extra crispy topping, broil for the last 1-2 minutes.
  8. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip roasting the squash; it concentrates flavor and removes excess moisture. Warm your milk before adding to the roux to prevent lumps. Taste the cheese sauce before adding pasta; it should be slightly saltier than desired. For a dairy-free version, use plant-based butter, oat milk, and vegan cheese. For gluten-free, use gluten-free pasta and flour blend. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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

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