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Best Easy Butternut Squash Mac and Cheese Recipe

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This absurdly creamy, slightly sweet, deeply savory bowl of comfort comes together in about 45 minutes. Roasted butternut squash creates a velvety sauce without any heavy cream, topped with crispy sage for a crunchy, herby finish.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb (450g) short pasta (like cavatappi, shells, or elbow macaroni)
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free 1:1 blend)
  • 2 cups whole milk (or 2% for a lighter version)
  • 1 cup low-sodium chicken or vegetable broth
  • 1 1/2 cups sharp white cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter (for sage topping)
  • 15–20 fresh sage leaves
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 25-35 minutes, flipping halfway, until tender and edges caramelize. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
  3. Transfer roasted squash to a blender or deep bowl. Add 1 cup of milk. Blend or use an immersion blender until completely smooth and velvety. Set aside.
  4. In a large skillet or Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  5. Sprinkle 1/4 cup flour over onions and garlic. Stir constantly for 1-2 minutes to cook out raw flour taste. Mixture will form a thick paste (roux).
  6. Slowly pour in remaining 1 cup milk and 1 cup broth, whisking constantly to prevent lumps. Cook, stirring, until sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
  7. Reduce heat to low. Add smooth squash puree and stir until fully incorporated. Add sharp cheddar and Parmesan cheese, a handful at a time, stirring until each addition is melted before adding the next. Stir in smoked paprika and nutmeg. Season with salt and pepper to taste.
  8. Add drained pasta to the sauce. Stir gently until every piece is coated. If sauce is too thick, add a splash of reserved pasta water until desired consistency.
  9. In a small skillet, melt 3 tablespoons butter over medium heat. Add sage leaves in a single layer. Fry for 30-60 seconds per side until dark green and crispy, and butter begins to brown. Remove with a slotted spoon to a paper towel-lined plate.
  10. Serve immediately. Spoon mac and cheese into bowls. Top with crispy sage leaves and a drizzle of browned butter from the pan. Sprinkle with flaky sea salt if desired.

Notes

Don’t skip roasting the squash—it concentrates sweetness and deepens flavor. Use freshly grated cheese for a smooth sauce. Keep heat low when adding cheese to prevent graininess. Watch sage carefully as it burns quickly. Reserve pasta water to adjust sauce consistency.

Nutrition

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

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