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Creamy Butternut Squash Mac and Cheese: Best Easy Recipe

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This creamy butternut squash mac and cheese is a comforting twist on the classic, with a velvety sauce made from roasted squash and sharp cheddar. It’s quick, easy, and perfect for fall.

Ingredients

Scale
  • 2 cups cubed butternut squash (about 1 small squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup low-sodium chicken or vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Pinch of freshly grated nutmeg (optional)
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • 1 tablespoon olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until fork-tender and caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, reserving ½ cup pasta water. Do not rinse.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in 2 tablespoons flour and cook for 1-2 minutes until light golden.
  4. Slowly pour in milk while whisking constantly, then add chicken broth. Continue whisking until mixture thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Transfer roasted squash to a blender. Add about ½ cup of the milk mixture from the saucepan. Blend until completely smooth, about 30 seconds. Add more milk if needed.
  6. Pour pureed squash back into the saucepan with the remaining milk mixture. Stir to combine. Add Dijon mustard, nutmeg, salt, and pepper. Bring to a gentle simmer, then reduce heat to low.
  7. Gradually sprinkle in shredded cheddar cheese, stirring constantly, until melted and smooth (about 2 minutes). Do not let boil after adding cheese.
  8. Pour drained pasta into the sauce and stir until coated. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
  9. Optional: For a crunchy topping, transfer mac and cheese to a greased 9×13 baking dish. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle on top. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly. Serve immediately.

Notes

Roast the squash instead of boiling for deeper flavor. Shred your own cheese to avoid graininess. Cook pasta to al dente to prevent mushiness. Season at every stage for best flavor. Use a heavy-bottomed pan to prevent scorching.

Nutrition

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

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