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Creamy Butternut Squash Mac and Cheese: Easy Family Recipe

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A creamy, comforting mac and cheese made with roasted butternut squash for natural sweetness and a velvety texture. This budget-friendly, picky eater-approved recipe comes together in about 30 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (warm, if possible)
  • 1 cup butternut squash puree (from above)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 pound elbow macaroni (or any short pasta)
  • Salt for pasta water
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and garlic powder on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and starting to brown.
  2. Let roasted squash cool for 5 minutes, then transfer to a blender or food processor. Add about 1/4 cup water or milk and blend until completely smooth. Set aside (should yield about 1 cup puree).
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (about 8-10 minutes). Reserve 1 cup pasta water before draining. Do not rinse pasta.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in warm milk while whisking to prevent lumps. Continue whisking until mixture thickens (about 3-4 minutes).
  5. Reduce heat to low. Stir in butternut squash puree until fully combined. Add shredded cheddar, Parmesan, dry mustard, and smoked paprika. Stir until cheese is completely melted and sauce is smooth. If too thick, add a splash of reserved pasta water.
  6. Pour cheese sauce over cooked pasta and stir until every piece is coated. Taste and adjust seasoning with salt and pepper. If baking, transfer to a greased 9×13 dish, top with panko mixture (panko, melted butter, Parmesan), and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars. Warm your milk before adding to the roux to prevent lumps. Always grate your own cheese for a smooth sauce. Reserve pasta water to adjust sauce consistency. The sauce may look thin at first but will thicken as it sits.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, healthy mac and cheese, family dinner, comfort food, vegetarian mac and cheese

Find it online: https://cooksyla.com/creamy-butternut-squash-mac-and-cheese-easy-family-recipe/