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Creamy Roasted Butternut Squash Mac and Cheese

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This creamy roasted butternut squash mac and cheese is comfort food reimagined, with a subtle sweetness and nuttiness from roasted squash that blends into a velvety cheese sauce. It’s quick, easy, and perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 pound (16 oz) pasta (cavatappi, shells, or elbows)
  • Salt for pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup roasted butternut squash puree
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, undercooking by about 1 minute. Reserve 1 cup pasta water, then drain pasta and set aside.
  3. Let roasted squash cool slightly. Transfer to a blender or food processor with about 1/4 cup water or milk. Blend until completely smooth. Set puree aside (should yield about 1 to 1 1/2 cups).
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until roux is nutty-smelling and looks like wet sand. Do not let it brown.
  5. Slowly pour in milk while whisking constantly. Continue whisking until mixture thickens, about 3-4 minutes, until it coats the back of a spoon. Reduce heat to low.
  6. Add squash puree and whisk until fully combined. Stir in Dijon mustard, garlic powder, onion powder, and nutmeg.
  7. Gradually add shredded cheeses, one handful at a time, stirring until each addition is fully melted before adding the next. Keep heat low. Taste and adjust salt and pepper. Sauce should be slightly thinner than desired.
  8. Add drained pasta to cheese sauce and stir to coat. If too thick, add a splash of reserved pasta water to loosen.
  9. If baking, preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13 inch baking dish. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan. Sprinkle over the top.
  10. Bake for 20-25 minutes until bubbly and golden. For extra color, broil for the last 2 minutes, watching carefully. Let rest 5 minutes before serving.

Notes

For best texture, use block cheese and shred it yourself. Pre-shredded cheese has anti-caking agents that can make sauce grainy. Don’t skip roasting the squash; it concentrates flavor. Add cheese off the heat or on lowest setting to avoid graininess. Taste as you go, especially with nutmeg. Reserve pasta water to adjust sauce consistency. Prep all ingredients before starting the sauce.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, roasted squash mac and cheese, comfort food, vegetarian mac and cheese, easy mac and cheese

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