Print

Cozy Cheesy Butternut Squash Mac and Cheese

butternut squash mac and cheese - featured image
Print Recipe

A creamy, golden mac and cheese with a hidden butternut squash puree that adds natural sweetness and velvety texture. This quick, family-friendly meal comes together in under 45 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 cups cubed)
  • 16 ounces elbow macaroni (about 4 cups dry)
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups whole milk (or 2%)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt (plus more for pasta water)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Prep the Squash: If using fresh squash, preheat oven to 400°F (200°C). Peel, halve, seed, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Roast on a baking sheet for 25-30 minutes until fork-tender. If using frozen, steam or microwave until soft.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni al dente according to package directions (7-9 minutes). Drain (do not rinse) and reserve about 1 cup of pasta water.
  3. Puree the Squash: Transfer cooked squash to a food processor or blender. Add 1/2 cup milk and blend until completely smooth. Set aside.
  4. Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in remaining 1 1/2 cups milk, whisking continuously. Bring to a gentle simmer, then reduce heat to low.
  5. Add Squash and Seasonings: Stir in squash puree until combined. Add garlic powder, onion powder, salt, pepper, and nutmeg. Taste and adjust seasoning. If sauce is too thick, add a splash of reserved pasta water.
  6. Melt the Cheese: Remove saucepan from heat. Gradually add shredded cheddar, stirring in small handfuls until each addition is melted before adding the next. Sauce should be silky and smooth.
  7. Combine and Serve: Add cooked pasta to sauce and stir until coated. For immediate serving, serve as is. For a crispy topping, transfer to a greased 9×13-inch baking dish, sprinkle with panko breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

For best results, grate your own cheese from a block to avoid grainy sauce. Cook pasta al dente to prevent mushiness when baked. The sauce will thicken as it sits; add a splash of milk when reheating. This dish can be assembled without breadcrumb topping and refrigerated for up to 2 days before baking. For a gluten-free version, use gluten-free flour blend and pasta. For a dairy-free version, use plant-based milk, butter, and cheese.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy mac and cheese, family dinner, comfort food, quick weeknight meal

Find it online: https://tastytuck.com/cozy-cheesy-butternut-squash-mac-and-cheese/