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Creamy Butternut Squash Mac and Cheese

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This creamy butternut squash mac and cheese is a cozy, comforting twist on the classic, featuring velvety cheese sauce blended with roasted squash and topped with crunchy golden breadcrumbs. It’s easy to make, kid-approved, and perfect for chilly evenings or family gatherings.

Ingredients

Scale
  • 1 small butternut squash (about 2 cups, peeled and cubed)
  • 12 oz elbow macaroni or shells (whole wheat or gluten-free optional)
  • 3 tbsp unsalted butter (plus more for breadcrumbs)
  • 2 tbsp all-purpose flour
  • 2 cups whole milk (or 2% or oat milk)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (or Swiss cheese)
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 tsp garlic powder
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted (for breadcrumbs)
  • 2 tbsp fresh parsley, chopped (optional)
  • 2 tbsp Parmesan cheese, grated (optional, for breadcrumbs)
  • 1 tbsp olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Spread butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 25–30 minutes, tossing halfway, until tender and lightly caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7–9 minutes. Drain and set aside. Reserve 1/2 cup pasta water.
  3. Transfer roasted squash to a blender or food processor. Add 1/4 cup milk and blend until silky smooth. Set puree aside.
  4. In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes until bubbling but not browned.
  5. Slowly whisk in remaining 1 3/4 cups milk, stirring constantly. Simmer 3–5 minutes until thickened.
  6. Reduce heat to low. Stir in pureed squash, cheddar, Gruyère, and Parmesan. Add garlic powder, nutmeg, salt, and pepper. Whisk until cheese melts and sauce is creamy. Adjust seasoning and add reserved pasta water if needed.
  7. Pour drained pasta into the sauce and stir gently to coat.
  8. In a small bowl, mix panko breadcrumbs, melted butter, parsley, and Parmesan (if using) until evenly coated.
  9. Preheat oven to 375°F (190°C). Spoon mac and cheese into a greased 2-quart baking dish. Sprinkle breadcrumbs evenly over the top.
  10. Bake uncovered for 15–20 minutes, until bubbly and golden brown. For extra crispiness, broil for 2–3 minutes, watching closely.
  11. Let rest 5 minutes before serving.

Notes

For gluten-free, use gluten-free pasta, flour, and breadcrumbs. Freshly grate cheese for best melting. Add-ins like spinach, peas, or roasted broccoli work well. If sauce is too thick, add a splash of milk or reserved pasta water. For dairy-free, use plant-based milk and cheese. Breadcrumbs can be swapped for crushed crackers or cornflakes.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, comfort food, baked mac and cheese, kid-friendly, vegetarian, fall recipes, easy dinner, golden breadcrumbs

Find it online: https://fuzzyforker.com/creamy-butternut-squash-mac-and-cheese-recipe-easy-homemade-comfort-with-crunchy-golden-breadcrumbs/