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Cozy Cheesy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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A creamy, cheesy mac and cheese with a velvety butternut squash sauce, baked to golden perfection. This easy recipe is the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed (or 2 cups pre-cut squash)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 pound (16 ounces) elbow macaroni or short pasta (cavatappi, shells, rotini)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)
  • 1 ½ cups whole milk (or 2%)
  • 1 cup heavy cream
  • 1 cup roasted butternut squash puree
  • 2 cups (8 ounces) sharp cheddar cheese, freshly shredded
  • 1 cup (4 ounces) Gruyère cheese, freshly shredded (or more cheddar)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • ¼ cup (1 ounce) Parmesan cheese, finely grated (for topping)
  • A pinch of dried thyme or rosemary (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until fork-tender and edges caramelize. Let cool, then blend until smooth. Set aside (about 2 cups puree).
  2. Bring a large pot of salted water to a boil. Cook pasta al dente (1 minute less than package directions). Drain (do not rinse) and toss with a little olive oil to prevent sticking.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add garlic and cook 30 seconds until fragrant. Whisk in flour and cook 1 minute, stirring constantly.
  4. Slowly whisk in milk and heavy cream. Cook, whisking often, until mixture thickens slightly (3-4 minutes).
  5. Reduce heat to low. Whisk in butternut squash puree until fully incorporated. Add shredded cheddar and Gruyère a handful at a time, whisking until melted and smooth. Stir in smoked paprika and nutmeg. Season with salt and pepper to taste.
  6. Pour drained pasta into the sauce and stir until evenly coated. Transfer to a greased 9×13-inch baking dish.
  7. For topping: In a small bowl, combine panko, melted butter, Parmesan, and optional herbs. Sprinkle evenly over the mac and cheese.
  8. Bake at 400°F (200°C) for 20-25 minutes until bubbly and golden. For extra crunch, broil 1-2 minutes at the end.
  9. Let rest for 10 minutes before serving. Serve warm.

Notes

Roasting the squash is key for flavor. Shred your own cheese for a smooth sauce. Let the dish rest after baking to allow the sauce to set. Can be made gluten-free or dairy-free with substitutions.

Nutrition

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

Find it online: https://dinadinnertable.com/cozy-cheesy-butternut-squash-mac-and-cheese-bake-easy-recipe/