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Easy Kid-Friendly Butternut Squash Mac and Cheese

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A creamy, cheesy mac and cheese with a secret ingredient—roasted butternut squash. This kid-approved recipe is quick, budget-friendly, and perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 1 tablespoon olive oil
  • A pinch of salt and pepper
  • 1 pound elbow macaroni (or any short pasta)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup reserved pasta water
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional, for topping)
  • 2 tablespoons grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, drizzle cut sides with olive oil, and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until fork-tender. Let cool, then scoop out flesh (about 2 cups).
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  3. Transfer roasted squash to a food processor or blender. Add 1/2 cup reserved pasta water and blend until smooth. Set aside.
  4. In a large skillet or saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until nutty.
  5. Slowly pour in milk while whisking constantly. Cook, whisking often, until mixture thickens slightly (2-3 minutes).
  6. Reduce heat to low. Add squash puree, garlic powder, onion powder, and nutmeg. Whisk until smooth and combined.
  7. Add shredded cheddar and Parmesan cheese a handful at a time, stirring gently until each addition melts. Keep heat low. Season with salt and pepper to taste.
  8. Add cooked pasta to the cheese sauce and stir until coated. If sauce is too thick, add a splash of reserved pasta water.
  9. For optional baked topping: Preheat broiler. Mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan. Sprinkle over mac and cheese in a baking dish. Broil 2-3 minutes until golden brown.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars. Always melt cheese over low heat to avoid graininess. Reserve pasta water to help sauce cling to pasta. Shred your own cheese for best melting. For a dairy-free version, use dairy-free butter, unsweetened oat or cashew milk, and vegan cheddar shreds.

Nutrition

Keywords: butternut squash mac and cheese, kid-friendly mac and cheese, healthy mac and cheese, easy mac and cheese, vegetarian mac and cheese

Find it online: https://tablemira.com/easy-kid-friendly-butternut-squash-mac-and-cheese/