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Creamy Baked Butternut Squash Mac and Cheese

creamy baked butternut squash mac and cheese - featured image
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A creamy, indulgent mac and cheese with roasted butternut squash blended into the cheese sauce for extra richness and nutrition. Perfect for fall, this crowd-pleaser is ready in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), roasted and pureed (about 2 cups puree)
  • 16 oz (450g) elbow macaroni or other short pasta
  • 8 oz (225g) sharp cheddar cheese, shredded
  • 4 oz (115g) Gruyère or fontina cheese, shredded
  • 2 cups (480ml) whole milk
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ¼ tsp ground nutmeg
  • ½ tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • ½ cup (45g) panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp olive oil or melted butter

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender. Let cool slightly, then scoop flesh into a blender and puree until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta 1-2 minutes less than package directions (very al dente). Drain and set aside (do not rinse).
  3. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden. Slowly whisk in milk and cook for 3-4 minutes until thickened.
  4. Remove from heat. Stir in Dijon mustard, garlic powder, nutmeg, smoked paprika (if using), salt, and pepper. Add shredded cheddar and Gruyère a handful at a time, stirring until melted. Stir in butternut squash puree until smooth. Adjust seasoning.
  5. Add cooked pasta to the sauce and stir to coat. Pour into a greased 9×13-inch baking dish.
  6. In a small bowl, mix panko, Parmesan, and olive oil or melted butter until moistened. Sprinkle over the mac and cheese.
  7. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. For extra browning, broil 1-2 minutes. Let rest 5-10 minutes before serving.

Notes

Don’t overcook the pasta—cook it 1-2 minutes under al dente. Grate your own cheese for a smooth sauce. Season the sauce generously. Let the dish rest before serving to allow the sauce to set. For extra crunch, toast the panko in a dry skillet before mixing with Parmesan and oil.

Nutrition

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

Find it online: https://evabake.com/creamy-baked-butternut-squash-mac-and-cheese-recipe/