Description
This creamy, cheesy mac and cheese has a secret: a silky butternut squash puree that blends right into the sauce, making it a hit with even the pickiest eaters. It’s a quick, easy, and budget-friendly weeknight dinner that feels like comfort food gold.
Ingredients
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound (16 ounces) elbow macaroni or any short pasta like shells or cavatappi
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups (8 ounces) sharp cheddar cheese, shredded
- 1 cup (4 ounces) Gruyère or Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized.
- Let the roasted squash cool for about 5 minutes. Transfer to a food processor or blender and pulse until completely smooth. Set aside (you should have about 2 cups of puree).
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside (do not rinse).
- In the same large pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is slightly nutty (a roux).
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes, until it coats the back of a spoon.
- Reduce heat to low. Add the shredded cheddar and Gruyère (or Monterey Jack) cheese one handful at a time, whisking until each addition is fully melted. Stir in the garlic powder and nutmeg. Season with salt and pepper to taste.
- Whisk the 2 cups of butternut squash puree into the cheese sauce until fully incorporated. The sauce will turn a vibrant orange.
- Add the cooked pasta to the pot with the sauce and stir until every piece is coated. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top of the mac and cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until the sauce is bubbly and the topping is golden brown and crispy. Let rest for 5-10 minutes before serving.
Notes
Don’t skip the nutmeg—it’s the secret ingredient that makes the squash and cheese sing. Shred your own cheese for the smoothest sauce. Undercook the pasta by about 1 minute to avoid mushiness. For make-ahead, assemble without topping, refrigerate, then add topping and bake an extra 10-15 minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 8
- Sodium: 620
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 4
- Protein: 18
Keywords: butternut squash mac and cheese, healthy mac and cheese, hidden veggie mac and cheese, cheesy pasta bake, easy weeknight dinner, comfort food, vegetarian mac and cheese