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Perfect Cozy Butternut Squash Mac and Cheese Recipe

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A velvety, sweet, and savory mac and cheese with roasted butternut squash, sharp cheddar, and a crunchy panko topping. This comforting dish is perfect for fall and winter, and it’s healthier than traditional mac and cheese without sacrificing flavor.

Ingredients

Scale
  • 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
  • 1/4 teaspoon smoked paprika
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup butternut squash puree
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and pepper to taste
  • 1 pound pasta (elbow macaroni, cavatappi, or shells)
  • Salt for pasta water
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown. Let cool slightly, then puree in a blender or food processor until smooth. Set aside 1 cup for the sauce.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (undercook by 1 minute). Drain, reserving 1/2 cup pasta water. Do not rinse.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in warm milk while whisking continuously. Cook for 3-4 minutes until thickened. Reduce heat to low and whisk in butternut squash puree until smooth. Add shredded cheddar and Gruyère a handful at a time, stirring until melted. Stir in Dijon mustard, nutmeg, and season with salt and pepper.
  4. Add cooked pasta to the cheese sauce and stir until coated. If too thick, add a splash of reserved pasta water. Transfer to a greased 9×13-inch baking dish.
  5. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and fresh thyme (if using). Mix until butter is evenly distributed. Sprinkle over the mac and cheese.
  6. Bake at 375°F (190°C) for 20-25 minutes until top is golden brown and sauce is bubbly. For extra crispiness, broil for 1-2 minutes at the end. Let rest for 5-10 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and adds deep flavor. Grate your own cheese for a smooth sauce. Warm the milk before adding to the roux to prevent lumps. Season in layers: salt the pasta water, season the squash, and season the sauce. Let the dish rest after baking to allow the sauce to set up. For a dairy-free version, use plant-based butter, oat milk, and dairy-free cheese. For gluten-free, use gluten-free pasta and a gluten-free flour blend.

Nutrition

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

Find it online: https://cooksybite.com/perfect-cozy-butternut-squash-mac-and-cheese-recipe/