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Creamy Baked Butternut Squash Mac and Cheese

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A rich and velvety baked mac and cheese featuring a homemade butternut squash puree that creates a naturally thick, creamy sauce without heavy cream. This dish balances the sweetness of roasted squash with sharp cheddar and a crunchy breadcrumb topping.

Ingredients

Scale
  • 1 large butternut squash (3–4 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup parmesan cheese, grated
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon mustard powder
  • 1 pound elbow macaroni
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized. Let cool completely.
  2. Puree the roasted squash in a food processor until smooth. Set aside.
  3. Bring a large pot of salted water to a boil. Cook macaroni according to package directions, but drain one minute before fully cooked (al dente). Do not rinse.
  4. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes until it resembles wet sand.
  5. Slowly whisk in milk, then add the squash puree, nutmeg, mustard powder, salt, and pepper. Whisk continuously until the sauce thickens (5-7 minutes). Do not boil vigorously.
  6. Remove sauce from heat. Stir in cheddar and parmesan cheese until melted and smooth.
  7. Combine cooked pasta with the cheese sauce. Pour into a 9×13 inch baking dish.
  8. Mix panko breadcrumbs with melted butter and extra parmesan. Sprinkle evenly over the mac and cheese.
  9. Bake at 375°F (190°C) for 20-25 minutes until topping is golden and sauce is bubbling.
  10. Let rest for 10 minutes before serving to allow the sauce to set.

Notes

Always grate your own cheese to avoid anti-caking agents that cause graininess. Do not overcook the pasta as it will continue to cook in the oven. Let the dish rest for 10 minutes after baking to ensure the sauce sets properly. For a crispier top, broil for the last 2 minutes of baking.

Nutrition

Keywords: butternut squash mac and cheese, baked mac and cheese, vegetarian comfort food, fall recipes, creamy mac and cheese, squash puree recipe

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