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Best Easy Butternut Squash Mac and Cheese Recipe

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This butternut squash mac and cheese is the ultimate comfort food—creamy, cheesy, and secretly packed with roasted squash for a velvety sauce. It’s quick, easy, and perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups cubed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces (340g) elbow macaroni
  • 1 tablespoon salt (for pasta water)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup roasted butternut squash puree
  • 2 cups (8 ounces) sharp cheddar cheese, shredded
  • 1/2 cup (2 ounces) Gruyère cheese, shredded
  • 1/4 cup (1 ounce) Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (for topping)
  • 2 tablespoons grated Parmesan (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. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Let cool for 5 minutes.
  2. Transfer roasted squash to a blender or food processor. Blend until completely smooth, scraping down sides as needed. You should have about 1 cup of puree. Set aside.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (7-9 minutes). Drain, reserving 1/2 cup pasta water. Do not rinse.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until nutty and sand-like. Slowly pour in milk while whisking vigorously. Continue whisking until thickened, about 3-4 minutes.
  5. Reduce heat to low. Add butternut squash puree and whisk until incorporated. Add shredded cheeses one handful at a time, whisking until melted before adding the next. Stir in garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  6. Pour cheese sauce over cooked pasta and stir until coated. If too thick, add a splash of reserved pasta water.
  7. Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. If using topping, mix panko with melted butter and Parmesan, then sprinkle evenly over top. Bake for 15-20 minutes until bubbly and golden. For extra crunch, broil 1-2 minutes.
  8. Let rest for 5 minutes before serving. Serve warm.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and deepens flavor. Always grate your own cheese for a smooth sauce. Keep heat low when melting cheese to prevent graininess. Use reserved pasta water to adjust sauce consistency. This dish tastes even better the next day.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, hidden vegetable mac and cheese, easy mac and cheese, comfort food

Find it online: https://noshbelle.com/best-easy-butternut-squash-mac-and-cheese-recipe/