Description

A cozy, creamy mac and cheese with roasted butternut squash that adds natural sweetness and a silky texture, perfect for fall evenings and picky eaters.

Ingredients

Scale

1 medium butternut squash, peeled and diced (about 3 cups / 450g)
1 pound elbow macaroni (450g)
2 cups sharp cheddar cheese, shredded (200g)
1 cup Gruyère cheese, shredded (100g)
2 cups whole milk (480ml)
4 tablespoons unsalted butter (55g)
¼ cup all-purpose flour (30g)
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
1 cup panko breadcrumbs (50g), optional
½ cup grated Parmesan cheese (50g)
1 tablespoon olive oil (for roasting squash)

Instructions

Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until caramelized and tender.
Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 8-10 minutes. Drain and set aside.
In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until light golden. Slowly whisk in milk and cook, whisking constantly, until sauce thickens and bubbles, about 5-7 minutes.
Remove sauce from heat. Stir in garlic powder, onion powder, nutmeg, salt, and pepper. Add shredded cheddar and Gruyère cheese gradually, stirring until melted and smooth.
Transfer roasted butternut squash to a blender or use an immersion blender to puree until smooth. Stir pureed squash into the cheese sauce until well combined.
Add drained pasta to the sauce and fold gently to coat evenly. Adjust seasoning if needed.
Preheat oven to 375°F (190°C). Mix panko breadcrumbs with melted butter and grated Parmesan cheese. Pour mac and cheese into a 9×13 inch baking dish, sprinkle breadcrumb mixture evenly on top.
Bake for 20 minutes or until topping is golden and crispy. Let cool for a few minutes before serving.

Notes

Roasting the butternut squash caramelizes its natural sugars and adds depth to the sauce. Use freshly shredded cheese to avoid grainy sauce. Blend the squash until silky smooth for best texture. Season pasta water generously. Leftovers reheat well with a splash of milk on the stove. Optional breadcrumb topping adds crunch but can be skipped.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup serving
Calories: 460
Sodium: 450
Fat: 20
Saturated Fat: 12
Carbohydrates: 52
Fiber: 5
Protein: 20

Keywords: butternut squash, mac and cheese, fall recipe, creamy, comfort food, family-friendly, roasted squash, cheesy pasta