Print

Creamy Baked Butternut Squash Mac and Cheese (Easy 30-Min Recipe)

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

This creamy baked butternut squash mac and cheese is rich, velvety, and surprisingly light. Roasted squash blends into a silky cheese sauce, creating a comforting dish that’s ready in about 30 minutes and packed with hidden veggies.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil (for roasting squash)
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until fork-tender and edges are lightly caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente, undercooking by about 1 minute. Drain and set aside (do not rinse).
  4. Transfer roasted squash to a blender. Add ½ cup of the milk and blend on high until completely smooth. Set aside.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until pale golden and nutty.
  6. Slowly pour in remaining 1 cup milk while whisking continuously. Add squash puree, Dijon mustard, garlic powder, nutmeg, and a pinch of salt. Whisk until sauce thickens, about 3-4 minutes. Remove from heat.
  7. Stir in shredded cheddar and grated Parmesan a handful at a time, waiting until each addition melts before adding the next. Taste and adjust salt and pepper as needed.
  8. Pour cooked pasta into the cheese sauce and stir until evenly coated. Transfer to a greased 8×8 baking dish.
  9. In a small bowl, melt 1 tablespoon butter. Stir in panko breadcrumbs and a pinch of salt. Sprinkle evenly over the mac and cheese.
  10. Bake at 375°F (190°C) for 15-18 minutes, until bubbly around edges and topping is golden brown. For extra crunch, broil for 1-2 minutes, watching closely.
  11. Let rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Roast squash until very soft for best texture. Shred cheese from a block for smooth melting. Undercook pasta by 1 minute to avoid mushiness. For gluten-free, use gluten-free pasta and flour. For dairy-free, use unsweetened oat milk, dairy-free butter, and vegan cheese. Leftovers keep refrigerated for up to 4 days; reheat in oven at 350°F with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, baked mac and cheese, hidden veggie mac and cheese, easy mac and cheese, fall comfort food, vegetarian mac and cheese

Find it online: https://sagestirs.com/creamy-baked-butternut-squash-mac-and-cheese-easy-30-min-recipe/