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Creamy Roasted Butternut Squash Mac and Cheese: Best Easy Recipe

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This creamy roasted butternut squash mac and cheese is a showstopper for dinner parties, potlucks, and festive get-togethers. The roasted squash blends into the cheese sauce so seamlessly that even picky eaters won’t know what hit them, adding a velvety texture and subtle nutty sweetness that perfectly balances sharp cheddar.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound pasta (elbow macaroni, cavatappi, or shells)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat evenly. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (about 1 minute less than recommended). Drain and set aside (do not rinse).
  3. Transfer roasted squash to a blender or food processor. Add about 1/2 cup of the milk and blend until completely smooth. Set aside.
  4. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes, whisking constantly, until a pale golden paste forms (roux).
  5. Slowly pour in remaining 2 1/2 cups milk, whisking continuously to prevent lumps. Continue whisking until mixture thickens, about 3-5 minutes. Reduce heat to low.
  6. Add pureed squash to the sauce and whisk until fully incorporated. Gradually add shredded cheddar, Gruyère, and Parmesan cheese, whisking until each addition is melted and smooth. Stir in Dijon mustard and nutmeg. Season with additional salt and pepper to taste.
  7. Pour cheese sauce over cooked pasta and stir until evenly coated. Transfer to a greased 9×13-inch baking dish and spread into an even layer.
  8. In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter until evenly moistened. Sprinkle over the mac and cheese.
  9. Bake at 375°F (190°C) for 20-25 minutes, until sauce is bubbly and topping is golden brown and crispy. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  10. Let dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Roast the squash a day ahead to save time. For gluten-free, use gluten-free pasta and flour blend. For dairy-free, use unsweetened oat milk and dairy-free cheese shreds. To make ahead, assemble without panko topping, cover, and refrigerate up to 2 days; add topping before baking. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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