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Creamy Roasted Butternut Squash Mac and Cheese – Easy & Best Recipe

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This isn’t one of those ‘healthy swaps’ that tastes like a compromise. This is mac and cheese that happens to have a vegetable in it, with roasted butternut squash blended into a velvety sauce that coats every piece of pasta without being heavy.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, whole
  • 1 pound elbow macaroni (or short pasta like cavatappi, shells, or rotini)
  • 3 tablespoons unsalted butter
  • 2 cups whole milk (plus 2 tablespoons for cornstarch slurry)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated (optional but recommended)
  • 1 tablespoon cornstarch
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt (plus more for pasta water)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 2 tablespoons olive oil, a pinch of salt, and the 4 whole garlic cloves. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are caramelized. Let cool slightly.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente (usually 7-8 minutes). Drain, but don’t rinse.
  4. Transfer the roasted squash and garlic to a blender. Add ½ cup of the milk. Blend until completely smooth, scraping down the sides as needed. You should have about 2 cups of puree.
  5. In a large saucepan over medium heat, melt the butter. Add the remaining 1½ cups milk and warm it gently. In a small bowl, whisk the cornstarch with 2 tablespoons cold milk until smooth. Pour this slurry into the warm milk, whisking constantly. Cook for 2-3 minutes until the mixture thickens slightly.
  6. Lower the heat to low. Add the squash puree, Dijon mustard, salt, pepper, and nutmeg. Whisk until combined. Turn off the heat.
  7. Gradually add the shredded cheddar and Gruyère, a handful at a time, stirring gently until each addition is fully melted before adding the next. The sauce should be smooth, glossy, and thick enough to coat the back of a spoon.
  8. Add the drained pasta to the sauce and stir until every piece is coated. Taste and adjust salt and pepper.
  9. Pour the mac and cheese into a greased 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the grated Parmesan and a drizzle of olive oil. Sprinkle evenly over the top.
  10. Bake at 375°F (190°C) for 15-20 minutes, until the sauce is bubbly around the edges and the topping is golden brown. For extra browning, broil for the last 2 minutes.
  11. Rest for 5 minutes before serving.

Notes

Don’t skip the roasting step—it concentrates flavor and removes excess moisture. Grate your own cheese for the smoothest sauce. Turn off the heat before adding cheese to prevent separation. Undercook the pasta slightly as it will continue cooking in the oven. Let the dish rest for 5 minutes before serving to allow the sauce to set.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, roasted squash mac and cheese, fall comfort food, easy mac and cheese recipe

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