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Easy Roasted Butternut Squash Mac and Cheese

roasted butternut squash mac and cheese - featured image
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This creamy, cozy mac and cheese gets a secret boost from roasted butternut squash, making it a crowd-pleasing comfort food that’s perfect for weeknights or potlucks.

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 garlic powder (optional)
  • 1 pound (16 ounces) elbow macaroni (or any short pasta like cavatappi, shells, or rotini)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or fontina cheese (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons unsalted butter, melted (for topping, optional)
  • 1/4 cup grated Parmesan cheese (for topping, optional)
  • 1 tablespoon fresh thyme or sage leaves (for topping, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Place cubed butternut squash on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder (if using). Toss to coat evenly and spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  4. Transfer roasted squash to a blender or food processor. Add about 1/4 cup water or milk and blend until completely smooth. Set aside.
  5. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain (do not rinse) and set aside.
  6. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly, until golden and nutty.
  7. Slowly pour in milk and heavy cream (if using), whisking continuously. Cook for 3-5 minutes until thickened and coats the back of a spoon.
  8. Reduce heat to low. Whisk in Dijon mustard, smoked paprika, and nutmeg.
  9. Gradually add shredded cheddar, Gruyère (if using), and Parmesan cheese, a handful at a time, stirring until each addition is melted before adding the next.
  10. Stir in butternut squash puree until fully incorporated. Season with salt and pepper to taste.
  11. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  12. In a large bowl, combine cooked pasta and cheese sauce. Stir until coated. Pour into prepared baking dish and spread evenly.
  13. If making topping, combine panko breadcrumbs, melted butter, Parmesan cheese, and fresh herbs in a small bowl. Sprinkle over mac and cheese.
  14. Bake for 20-25 minutes until bubbly and topping is golden brown. For extra crispiness, broil for the last 2 minutes.
  15. Let rest for 5 minutes before serving.

Notes

Don’t skip roasting the squash—it adds depth of flavor. Grate your own cheese for a smooth sauce. For make-ahead, assemble without topping, refrigerate, then add topping and bake (add 10 minutes). Leftovers keep for up to 5 days in the fridge or freeze for up to 3 months.

Nutrition

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

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