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Creamy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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A comforting, one-pan (plus blender) mac and cheese bake that uses pureed butternut squash to create a silky, nutrient-rich cheese sauce without heavy cream. It offers the perfect balance of sweet squash and sharp cheddar with a crispy panko topping.

Ingredients

Scale
  • 12 ounces (340g) elbow macaroni or cavatappi
  • Salted water for boiling pasta
  • 2 cups butternut squash puree (from fresh roasted or frozen squash)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 teaspoon nutmeg
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the squash: If using fresh, peel, seed, cube, and roast at 400°F until tender. Blend until smooth to get 2 cups of puree. If using frozen, thaw and blend.
  3. Boil the pasta in a large pot of salted water until 1 minute shy of al dente. Drain and set aside (do not rinse).
  4. Make the roux: In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
  5. Sprinkle in flour and whisk constantly for 2 minutes until the mixture resembles wet sand.
  6. Slowly pour in milk while whisking constantly to prevent lumps. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Remove from heat. Stir in squash puree, Dijon mustard, nutmeg, salt, and pepper.
  8. Gradually add cheddar and Monterey Jack cheese, stirring until melted and smooth.
  9. Fold the cooked pasta into the cheese sauce until evenly coated. Add a splash of milk if too thick.
  10. Pour mixture into a 9×13 inch baking dish.
  11. Mix panko, Parmesan, and olive oil in a small bowl. Sprinkle evenly over the top.
  12. Bake for 15-20 minutes until the top is golden brown and the sauce is bubbling.
  13. Let rest for 5 minutes before serving.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. If the sauce is too thick, add reserved pasta water. Ensure squash puree is not watery to avoid a runny sauce. Let the bake rest for 5 minutes to allow the sauce to set.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, fall recipes, vegetarian, one pot, cheesy bake, healthy comfort food

Find it online: https://lunafeast.com/creamy-butternut-squash-mac-and-cheese-bake/