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Easy Cozy Butternut Squash Mac and Cheese for Fall

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This creamy, cheesy mac and cheese features roasted butternut squash for a velvety texture and subtle sweetness. Ready in under 45 minutes, it’s the ultimate fall comfort food that even picky eaters will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g)
  • 2 tablespoons olive oil (30ml)
  • Salt and black pepper to taste
  • 1 pound pasta (450g), such as cavatappi, shells, or elbow macaroni
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 2 cups sharp cheddar cheese, shredded (about 200g)
  • 1 cup Gruyère cheese, shredded (about 100g)
  • ½ cup Parmesan cheese, grated (about 50g)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg
  • ½ cup panko breadcrumbs (about 40g)
  • 2 tablespoons melted butter (28g)
  • 2 tablespoons grated Parmesan (about 15g)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until fork-tender. Let cool 10 minutes, then scoop flesh into a blender and puree until smooth. Set aside.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions, stopping 1-2 minutes before al dente. Reserve 1 cup of pasta water before draining.
  3. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in milk while whisking, then add heavy cream. Continue whisking until thickened, about 3-4 minutes.
  4. Reduce heat to low. Whisk in butternut squash puree until smooth. Add cheddar, Gruyère, and Parmesan a handful at a time, stirring until melted. Stir in Dijon mustard, smoked paprika, and nutmeg. Season with salt and pepper to taste.
  5. Pour drained pasta into sauce and stir to coat. If too thick, add reserved pasta water a splash at a time. Transfer to a greased 9×13-inch baking dish.
  6. In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan. Sprinkle over the top. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let rest 5-10 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates flavor and removes excess moisture. Always grate your own cheese for a smooth sauce. Undercook the pasta slightly to avoid mushiness after baking. For best results, let the dish rest 5-10 minutes before serving.

Nutrition

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

Find it online: https://cooksybite.com/easy-cozy-butternut-squash-mac-and-cheese-for-fall/