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Easy Cozy Butternut Squash Mac and Cheese Bake

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A velvety, slightly sweet mac and cheese made with roasted butternut squash, sharp cheddar, and a crispy panko topping. This comforting bake comes together in about 45 minutes and is a crowd-pleaser that even squash skeptics will love.

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 (optional)
  • 1 pound (16 oz) elbow macaroni or cavatappi pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (2% works too)
  • 1 cup reserved pasta water
  • 2 cups (8 oz) sharp cheddar cheese, freshly grated
  • 1/2 cup (2 oz) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Toss the cubed butternut squash with olive oil, salt, pepper, and smoked paprika if using. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized. Let cool slightly, then mash roughly with a fork. Set aside.
  3. While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 8-9 minutes). Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until bubbly and golden. Slowly pour in the milk, whisking continuously. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  5. Remove the saucepan from the heat. Stir in the grated cheddar and Parmesan until completely melted and smooth. Add the Dijon mustard, garlic powder, nutmeg, and salt and pepper to taste. If the sauce seems too thick, stir in a splash of the reserved pasta water.
  6. In a large bowl, mix the cooked pasta, the mashed roasted squash, and the cheese sauce. Stir gently until everything is well coated. If the mixture seems dry, add a little more pasta water.
  7. In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan, and thyme. Mix until the breadcrumbs are evenly coated (like wet sand).
  8. Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread evenly, then sprinkle the breadcrumb topping over the top. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and the topping is golden brown and crispy. For extra browning, broil for the last 2 minutes.
  9. Let the dish rest for 5-10 minutes before serving. Serve warm.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Always grate your own cheese for a smooth sauce. Let the dish rest before serving to allow the sauce to set. For a gluten-free version, use gluten-free pasta and flour blend. For a dairy-free version, use plant-based butter, milk, and cheese alternatives.

Nutrition

Keywords: butternut squash mac and cheese, baked mac and cheese, comfort food, fall recipe, vegetarian, easy dinner

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