Print

Creamy Baked Butternut Squash Mac and Cheese

butternut squash mac and cheese - featured image
Print Recipe

A velvety, comforting weeknight dinner that blends roasted butternut squash with sharp cheddar cheese for a creamy sauce without heavy cream. This easy 30-minute recipe is a crowd-pleaser that balances savory and sweet flavors.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 8 ounces elbow macaroni
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1/2 cup whole milk or unsweetened almond milk
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 pinch nutmeg
  • Salt and black pepper to taste
  • 1/4 cup panko or regular breadcrumbs (optional)
  • 1 tablespoon olive oil (for roasting squash)
  • 1 cup reserved pasta water

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni until al dente. Reserve 1 cup of pasta water before draining.
  3. In a food processor or blender, combine roasted squash, butter, garlic, nutmeg, salt, and pepper. Blend until smooth, adding a splash of pasta water if needed.
  4. In a large saucepan, warm milk over low heat. Add the squash puree and stir to combine.
  5. Slowly add the grated cheddar cheese, stirring constantly until melted and smooth. Do not let the sauce boil vigorously.
  6. Add the drained pasta to the sauce and toss to coat. Adjust consistency with reserved pasta water if necessary.
  7. Transfer to a greased 9×13 baking dish. Top with buttered breadcrumbs if using.
  8. Bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
  9. Let cool for 5 minutes before serving.

Notes

Roasting the squash is essential for flavor concentration; boiling makes it watery. Always grate your own cheese to ensure smooth melting. Reserve pasta water to help the sauce cling to the noodles. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, baked mac and cheese, vegetarian dinner, comfort food, easy weeknight meals, gluten-free option

Find it online: https://tomyumy.com/creamy-baked-butternut-squash-mac-and-cheese-easy-30-min-recipe/