Butternut Squash Mac & Cheese
This creamy Butternut Squash Mac & Cheese blends sweet roasted squash with sharp cheddar for a velvety, nutrient-rich twist on the classic comfort food. Perfect for sneaking vegetables into picky eaters’ diets while delivering sophisticated flavor that adults will love.
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound elbow macaroni or shells, cavatappi, or other short pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk can substitute 2% milk
- 1 cup vegetable or chicken broth
- 2 cups sharp cheddar cheese freshly grated (pre-shredded won’t melt as well)
- ½ cup Parmesan cheese freshly grated
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper optional
- ½ cup panko breadcrumbs optional, for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the butternut squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until fork-tender and slightly caramelized at the edges.
- While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Transfer the roasted squash to a blender or food processor and add the broth. Purée until completely smooth, adding more broth if needed to achieve a velvety texture.
- In the same pot used for pasta, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux (it should smell slightly nutty but not brown).
- Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
- Stir in the butternut squash purée, remaining salt and pepper, nutmeg, and cayenne (if using) until well combined.
- Reduce heat to low and add the grated cheddar cheese in handfuls, stirring until completely melted before adding more. Then stir in ¼ cup of the Parmesan.
- Fold the cooked pasta into the cheese sauce until every piece is well coated. Taste and adjust seasonings if needed.
- For a baked version, transfer to a buttered 9×13 baking dish, top with remaining Parmesan and panko breadcrumbs, and bake at 350°F for 15-20 minutes until bubbly and golden on top.
Notes
- For extra flavor, add 1 tablespoon of fresh sage or thyme to the sauce.
- You can prepare the butternut squash purée up to 3 days in advance and refrigerate it until ready to use.
- This dish reheats beautifully – add a splash of milk when warming leftovers to maintain creaminess.
- For a time-saving hack, use pre-cut butternut squash from the grocery store.
- If you have an immersion blender, you can purée the squash directly in the pot instead of transferring to a blender.