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Best Easy Butternut Squash Mac and Cheese Recipe

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This creamy, comforting mac and cheese is secretly packed with roasted butternut squash for a velvety sauce that’s ready in just 35 minutes. A simple technique of mashing the squash directly into the sauce saves time and dishes, making it a perfect weeknight dinner that even picky eaters will love.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 12 ounces elbow macaroni (about 3 cups dry)
  • 2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil (for roasting squash)
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of black pepper. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes until fork-tender and edges are caramelized. Set aside to cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente (about 7-8 minutes). Drain in a colander; do not rinse.
  3. In a medium saucepan over medium heat, melt butter. Once foamy, whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in milk, whisking continuously to prevent lumps. Cook until mixture thickens slightly, about 3-4 minutes, until it coats the back of a spoon.
  4. Add warm roasted squash directly to the sauce. Use a fork or potato masher to break it up right in the pot. Stir until mostly smooth with a few tiny flecks of squash for texture.
  5. Reduce heat to low. Add shredded cheddar, Dijon mustard, garlic powder, salt, and pepper. Stir gently until cheese is fully melted and sauce is silky smooth. Taste and adjust seasoning if needed. If sauce is too thick, add a splash of milk.
  6. Pour drained macaroni into the sauce and stir until every noodle is coated. Serve immediately, or proceed to next step for a baked version.
  7. For baked version: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. Mix panko breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over top. Bake for 15-20 minutes until topping is golden and edges are bubbly. Let rest 5 minutes before serving.

Notes

For a dairy-free version, use vegan butter, unsweetened oat milk, and dairy-free cheddar. For gluten-free, use gluten-free pasta and a 1:1 gluten-free flour blend. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk. Freeze for up to 3 months.

Nutrition

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

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