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Best Roasted Butternut Squash Mac and Cheese (Easy + Crowd-Pleasing)

Roasted Butternut Squash Mac and Cheese - featured image
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This creamy, cheesy mac and cheese gets a secret boost from roasted butternut squash, adding natural sweetness and a velvety texture. It’s a crowd-pleasing comfort food that’s perfect for weeknights, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (450g) elbow macaroni or any short pasta
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder (optional)
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • ¼ cup grated Parmesan cheese (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside (do not rinse).
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the roux is slightly toasty. Slowly pour in milk while whisking vigorously. Continue whisking until thickened, about 3-4 minutes. Reduce heat to low.
  4. Transfer roasted squash to a blender or food processor. Add about ½ cup of the milk mixture and blend until completely smooth. Pour the squash puree back into the saucepan with the remaining milk mixture and whisk to combine.
  5. With heat on low, add shredded cheddar and Gruyère a handful at a time, whisking until each addition is fully melted. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Adjust seasoning as needed.
  6. Pour the drained pasta into the saucepan with the cheese sauce. Stir gently until every piece is coated. If serving immediately, you’re done. For a baked topping, proceed to the next step.
  7. Optional: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the top. Bake for 15-20 minutes, until topping is golden brown and sauce is bubbly. Let rest 5 minutes before serving.

Notes

Roast the squash until edges are dark brown for deeper flavor. Always grate your own cheese for a smooth sauce. Cook pasta al dente to avoid mushiness. For a make-ahead option, prepare without topping, refrigerate, then add topping and bake before serving. If sauce becomes grainy, whisk in a splash of cold milk off the heat.

Nutrition

Keywords: butternut squash mac and cheese, roasted butternut squash, easy mac and cheese, crowd-pleasing mac and cheese, comfort food, vegetarian mac and cheese

Find it online: https://cookluma.com/best-roasted-butternut-squash-mac-and-cheese-easy-plus-crowd-pleasing/