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Creamy Roasted Butternut Squash Mac and Cheese – Easy & Healthy

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A comforting yet healthier twist on classic mac and cheese, featuring velvety roasted butternut squash puree blended with sharp cheddar and Gruyere for a rich, creamy sauce. This easy recipe is perfect for fall dinners and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 pound (16 oz) elbow macaroni or other short pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyere cheese, grated
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons melted butter (for topping, optional)
  • ¼ cup grated Parmesan (for topping, optional)
  • Fresh sage leaves for frying (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. Let squash cool slightly, then transfer to a blender. Add about ¼ cup water or milk and blend until completely smooth. 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 (cook 1 minute less than package suggests). Drain, reserving 1 cup pasta water. Do not rinse.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  6. Slowly pour in warm milk and heavy cream, whisking continuously. Cook for 3-4 minutes until thickened.
  7. Remove from heat. Stir in Dijon mustard, nutmeg, and a pinch of salt and pepper.
  8. Add grated cheddar, Gruyere, and Parmesan a handful at a time, stirring until each addition is fully melted. If sauce is too thick, stir in a splash of reserved pasta water.
  9. Pour the squash puree into the cheese sauce and whisk until combined. Taste and adjust seasoning.
  10. Pour sauce over cooked pasta and stir gently until every piece is coated.
  11. Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish.
  12. If using topping, mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the top.
  13. Bake for 20-25 minutes until edges are bubbly and top is golden. For extra color, broil for the last 2 minutes, watching closely.
  14. Let rest for 5 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates flavor. Always grate your own cheese for a smooth sauce. Warm the milk and cream before adding to the roux to prevent lumps. Season at each stage for best flavor. Do not overbake to avoid drying out the sauce.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy mac and cheese, fall pasta, comfort food, roasted squash mac and cheese

Find it online: https://evabake.com/creamy-roasted-butternut-squash-mac-and-cheese-easy-and-healthy/