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Creamy Butternut Squash Mac and Cheese – Best Easy Recipe

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This creamy butternut squash mac and cheese is the ultimate comfort food with a hidden veggie twist. Roasted squash is blended into a velvety cheese sauce, topped with crispy breadcrumbs, and baked to perfection.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 ounces) elbow macaroni (or short pasta like cavatappi, shells, or fusilli)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (optional, for color)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway, until tender and edges are caramelized.
  3. Let squash cool slightly, then transfer to a blender. Puree until smooth, adding a splash of milk or water if needed. Set aside.
  4. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (undercook by 1 minute). Drain and set aside (do not rinse).
  5. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until nutty and thick.
  6. Slowly whisk in milk and heavy cream. Continue whisking until thickened, about 3 to 4 minutes. Reduce heat to low.
  7. Add shredded cheddar and Parmesan cheese a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, nutmeg, and butternut squash puree. Season with salt and pepper.
  8. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  9. In a large bowl, combine cooked pasta and cheese sauce. Stir until coated. Pour into prepared baking dish.
  10. In a small bowl, mix panko breadcrumbs with melted butter, 2 tablespoons Parmesan, and 1/4 teaspoon garlic powder. Sprinkle over mac and cheese.
  11. Bake for 20 to 25 minutes until bubbly and golden. Broil for 1 to 2 minutes for extra color if desired. Let rest 5 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates the sweetness. Grate your own cheese for a smooth sauce. Season pasta water generously. Let the dish rest after baking to allow the sauce to set. For gluten-free, use gluten-free pasta and flour. For dairy-free, use oat milk, coconut cream, and dairy-free cheese.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, fall dinner, comfort food, vegetarian mac and cheese, easy mac and cheese recipe

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