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Best Easy Butternut Squash Mac and Cheese Recipe

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This creamy, savory butternut squash mac and cheese with crispy breadcrumbs is the ultimate comfort food, born from a rainy Tuesday and a lack of cream. It’s quick, easy, and packed with hidden vegetables, making it a crowd-pleaser that even picky eaters will 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 garlic powder (optional)
  • 12 ounces (340g) elbow macaroni or cavatappi pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup heavy cream
  • 2 cups (8 ounces) sharp cheddar cheese, freshly shredded
  • 1/2 cup (2 ounces) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 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 garlic powder on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  3. Transfer the roasted squash to a blender or food processor. Add 1/2 cup of the milk and blend until completely smooth. Set aside.
  4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the remaining milk and heavy cream, whisking continuously. Bring to a gentle simmer, then reduce heat to low. Cook until thickened, about 3-4 minutes.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar, Parmesan, Dijon mustard, and nutmeg until melted and smooth. Stir in the butternut squash puree. Season with salt and pepper. If too thick, add a splash of reserved pasta water.
  6. Add the cooked pasta to the cheese sauce and stir until coated. Pour into a greased 9×13-inch baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and garlic powder. Sprinkle over the mac and cheese.
  8. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden. For extra crunch, broil for 1-2 minutes. Let rest for 5 minutes before serving.

Notes

For best results, shred your own cheese and roast the squash until caramelized. Let the mac and cheese rest for 5 minutes after baking to allow the sauce to set. The breadcrumb topping can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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

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