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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Ultra-creamy macaroni baked in a velvety butternut squash and cheddar sauce—comforting, cozy, and perfect for fall dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner, Side Dish
Cuisine American
Servings 6 people
Calories 520 kcal

Equipment

  • 1 Baking Sheet
  • 1 Blender or food processor
  • 1 Large pot
  • 1 Saucepan
  • 1 9x13-inch baking dish
  • 1 Whisk

Ingredients
  

Roasted Squash

  • 1 medium butternut squash about 2.5–3 lb, halved and seeded
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Pasta

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt for pasta water

Cheese Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup milk whole or 2%
  • 2 cup sharp cheddar cheese freshly shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg (optional)
  • 2 garlic cloves minced

Topping (optional)

  • 1 cup panko breadcrumbs
  • 1 tbsp unsalted butter melted
  • 0.25 cup Parmesan cheese grated

Instructions
 

Roast the Squash

  • Preheat oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast 30–40 minutes, until very tender.
  • Scoop the flesh into a blender and puree until smooth, loosening with a splash of milk if needed; set aside.

Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook macaroni until just al dente; reserve 1 cup pasta water, then drain.

Make the Cheese Sauce

  • In a saucepan over medium heat, melt butter. Add garlic and cook 30 seconds. Whisk in flour and cook 1–2 minutes.
  • Gradually whisk in milk until smooth and slightly thickened. Stir in the butternut puree, salt, pepper, and nutmeg; simmer 2–3 minutes.
  • Remove from heat and stir in cheddar and Parmesan until fully melted. Thin with reserved pasta water as needed for a creamy consistency.

Assemble & Bake

  • Toss cooked pasta with the squash-cheese sauce until evenly coated. Transfer to a lightly greased 9x13-inch baking dish.
  • Stir together panko, melted butter, and Parmesan; sprinkle over pasta. Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden. Rest 10 minutes before serving.

Notes

Roast the squash until deeply tender and lightly caramelized for the best flavor. If making ahead, refrigerate the puree and rewarm before building the sauce. Loosen leftovers with a splash of milk when reheating.

Nutrition

Serving: 250gCalories: 520kcalCarbohydrates: 58g
Keyword Baked Pasta, Butternut Squash, mac and cheese
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