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Creamy Butternut Squash Mac and Cheese Recipe with Toasted Breadcrumbs

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A comforting and creamy mac and cheese with roasted butternut squash purée and a crispy toasted breadcrumb topping, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil (for roasting)
  • Salt and pepper, to taste
  • 3 cups whole milk (720 ml), warmed
  • 3 tablespoons unsalted butter (plus extra for breadcrumbs)
  • 3 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces or 225 grams)
  • 1 cup Gruyère cheese, shredded (about 4 ounces or 115 grams)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 12 ounces elbow macaroni (340 grams), cooked al dente
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
  2. Let roasted squash cool slightly, then purée in a food processor or blender until smooth. Alternatively, mash with a fork or potato masher.
  3. Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 7-8 minutes. Drain and set aside.
  4. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in flour and cook for about 2 minutes to form a roux.
  5. Slowly whisk in warmed milk, cooking for 5-7 minutes until sauce thickens and coats the back of a spoon.
  6. Lower heat and stir in cheddar, Gruyère, Dijon mustard, garlic powder, salt, and pepper until cheese melts and sauce is smooth.
  7. Whisk in butternut squash purée until fully combined. Adjust seasoning as needed.
  8. Fold cooked macaroni into the cheese and squash sauce, mixing gently to coat.
  9. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese if using.
  10. Transfer mac and cheese mixture to a buttered 9×13-inch casserole dish. Evenly sprinkle breadcrumb topping over the surface.
  11. Bake at 375°F (190°C) for 20-25 minutes until topping is golden and crisp and sauce is bubbling.
  12. Let cool for 5 minutes before serving to allow sauce to thicken and flavors to settle.

Notes

Roast the squash thoroughly to bring out natural sweetness. Warm the milk before adding to the roux to avoid lumps. Use good quality sharp cheddar and Gruyère for best flavor. Cook pasta just al dente as it will continue cooking in the oven. Toss panko breadcrumbs with melted butter before baking for a golden, crunchy topping. Watch the breadcrumb topping closely during baking to avoid burning.

Nutrition

Keywords: butternut squash, mac and cheese, creamy, toasted breadcrumbs, comfort food, easy recipe, cheesy pasta

Find it online: https://cooksyla.com/creamy-butternut-squash-mac-and-cheese-recipe-with-toasted-breadcrumbs-easy-and-delicious/