Print

Creamy Butternut Squash Mac and Cheese

creamy butternut squash mac and cheese - featured image
Print Recipe

A healthier twist on classic mac and cheese using roasted butternut squash for a silky, rich sauce with a subtle sweetness. Perfect for cozy dinners and sneaking in veggies.

Ingredients

Scale
  • 2 cups peeled and cubed butternut squash (about 1 small-medium squash)
  • 3 cups elbow macaroni (about 8 oz / 225 g) dry pasta
  • 2 cups shredded sharp cheddar cheese
  • 2 cups whole milk or 2% milk (can substitute unsweetened almond milk)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • Salt and freshly cracked black pepper to taste
  • 1/2 cup grated Parmesan cheese (optional, for topping)
  • 1/2 cup panko bread crumbs (optional, for topping)
  • 1 tablespoon olive oil (for roasting squash)

Instructions

  1. Preheat oven to 425°F (220°C). Toss peeled, cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, turning halfway, until golden and tender.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until just al dente (about 7-8 minutes). Drain and set aside.
  3. Transfer roasted squash to a blender or food processor. Add 1 cup of milk and blend until completely smooth.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes until golden and slightly nutty.
  5. Slowly pour squash puree into the roux, whisking constantly. Add remaining 1 cup of milk and stir until sauce thickens and bubbles gently (about 5-7 minutes). Add more milk if too thick.
  6. Stir in garlic powder, onion powder, nutmeg, salt, and pepper. Remove from heat and gradually add shredded cheddar cheese, stirring until melted and smooth.
  7. Add drained macaroni to the cheese sauce and fold gently to coat.
  8. Optional: Transfer mac and cheese to a greased casserole dish. Mix panko breadcrumbs with grated Parmesan and sprinkle over the top. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
  9. Serve immediately, garnished if desired.

Notes

Roasting the squash is essential to bring out natural sweetness and depth of flavor. Reserve some pasta water to loosen sauce if needed. For dairy-free, substitute plant-based milk and vegan cheese. For gluten-free, use gluten-free flour and pasta. Optional baking step adds a crispy topping.

Nutrition

Keywords: butternut squash, mac and cheese, creamy, comfort food, healthy mac and cheese, roasted squash, cheesy pasta

Find it online: https://bitefuljoy.com/creamy-butternut-squash-mac-and-cheese-recipe-easy-cozy-dinner-idea/