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The Best Cheesy Butternut Squash Mac and Cheese

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This creamy, velvety mac and cheese sneaks roasted butternut squash into a rich cheese sauce for a healthier twist on the classic. It’s a crowd-pleaser that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1 pound elbow macaroni
  • Salt for the pasta water
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, and garlic powder on the baking sheet. Spread in a single layer.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and edges are caramelized.
  4. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside (do not rinse).
  5. Transfer roasted squash to a blender or food processor. Add 1/2 cup of the warm milk and blend until smooth, about 30-60 seconds. Set aside.
  6. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until pale golden.
  7. Slowly pour in the warm milk and heavy cream while whisking continuously. Cook until thickened, about 3-5 minutes, until it coats the back of a spoon.
  8. Add the butternut squash puree and whisk until fully combined. The sauce will turn golden-orange.
  9. Reduce heat to low. Add shredded cheddar, Parmesan, Dijon mustard, smoked paprika, and nutmeg. Stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
  10. Pour the cheese sauce over the cooked pasta and stir until every piece is coated.
  11. Transfer the mac and cheese to a greased 9×13-inch baking dish and spread evenly.
  12. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and parsley. Sprinkle over the top.
  13. Bake at 375°F (190°C) for 20-25 minutes, until golden and bubbly. Let rest for 5-10 minutes before serving.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Warm the milk before adding to the roux to prevent lumps. Let the dish rest after baking for clean servings. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, vegetarian mac and cheese, comfort food, butternut squash recipe

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