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Best Easy Butternut Squash Mac and Cheese Recipe

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This creamy, indulgent mac and cheese gets a velvety boost from roasted butternut squash, creating a perfect balance of sweet and savory. It’s comfort food that feels a little fancy and totally worth every minute in the kitchen.

Ingredients

Scale
  • 3 cups cubed butternut squash (fresh or frozen)
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 pound elbow macaroni (or short pasta like cavatappi or shells)
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup fontina cheese, freshly grated (or Gruyère)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh thyme leaves (or parsley)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash, garlic cloves, olive oil, maple syrup, salt, and pepper on the sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and edges caramelize. Let cool slightly.
  2. Transfer roasted squash and garlic to a blender. Add 1/4 cup water or milk and blend until completely smooth, like pumpkin puree. Set aside. (Can be made up to 3 days ahead.)
  3. Bring a large pot of generously salted water to a boil. Cook elbow macaroni until just al dente, about 1-2 minutes less than package directions. Reserve 1 cup pasta water before draining. Drain and set aside.
  4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until roux is slightly nutty and looks like wet sand. Do not let it brown.
  5. Slowly pour in warm milk and heavy cream while whisking continuously. Whisk until mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
  6. Reduce heat to low. Add shredded cheddar, fontina, and Parmesan a handful at a time, stirring until each addition is fully melted before adding the next. Stir in Dijon mustard, smoked paprika, nutmeg, and black pepper. Adjust salt to taste.
  7. Stir butternut squash puree into cheese sauce until fully incorporated. If too thick, add a splash of reserved pasta water to loosen.
  8. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and butternut cheese sauce. Stir gently until every piece is coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  9. In a small bowl, mix panko breadcrumbs, melted butter, grated Parmesan, and fresh thyme. Sprinkle evenly over the top. Do not press down.
  10. Bake for 20-25 minutes, until sauce is bubbly around edges and topping is golden brown and crispy. For extra color, broil for 1-2 minutes, watching carefully.
  11. Let dish rest for 5-10 minutes before serving. Garnish with extra fresh thyme or parsley if desired.

Notes

Don’t skip roasting the squash—it concentrates flavor and removes excess moisture. Always grate your own cheese to avoid a gritty sauce. Keep heat low when melting cheese to prevent stringiness. Reserve pasta water to adjust sauce consistency. For make-ahead, assemble without topping up to 24 hours in advance, refrigerate, then add topping and bake (add 5-10 minutes if starting cold).

Nutrition

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

Find it online: https://jollyfork.com/best-easy-butternut-squash-mac-and-cheese-recipe/