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Easy Creamy Butternut Squash Mac and Cheese Bake

creamy butternut squash mac and cheese bake - featured image
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This creamy butternut squash mac and cheese bake is comfort food with a nutritional boost. The roasted squash adds sweetness and silkiness to the cheese sauce, making it a kid-approved way to eat vegetables.

Ingredients

  • Butternut squash, peeled and cubed (about 3 cups)
  • Elbow macaroni or cavatappi pasta (16 ounces)
  • Unsalted butter (4 tablespoons)
  • All-purpose flour (¼ cup)
  • Whole milk (2 cups)
  • Heavy cream (1 cup)
  • Sharp cheddar cheese, shredded (2 cups)
  • Gruyère or fontina cheese, shredded (1 cup)
  • Parmesan cheese, grated (½ cup)
  • Dijon mustard (1 teaspoon)
  • Garlic powder (½ teaspoon)
  • Nutmeg, freshly grated (¼ teaspoon)
  • Salt and black pepper (to taste)
  • Panko breadcrumbs (½ cup)
  • Olive oil or melted butter (2 tablespoons)
  • Fresh thyme or parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Roast the butternut squash: Toss cubed squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and caramelized.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (1-2 minutes less than recommended). Drain and set aside. Do not rinse.
  4. Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until light golden and toasty.
  5. Add the milk and cream: Slowly pour in the milk while whisking constantly, then add the heavy cream. Continue whisking until thickened, about 3-4 minutes.
  6. Mash the roasted squash: Remove squash from oven, let cool slightly, then mash with a fork or potato masher until smooth.
  7. Combine squash and sauce: Whisk the mashed squash into the milk mixture until fully incorporated.
  8. Add cheese and seasonings: Reduce heat to low. Add cheddar, gruyère, Dijon mustard, garlic powder, nutmeg, salt, and pepper. Stir until cheese is melted and sauce is smooth. Adjust seasoning.
  9. Combine pasta and sauce: Pour cheese sauce over cooked pasta and stir until coated. Transfer to a 9×13-inch baking dish.
  10. Prepare topping: Mix panko breadcrumbs with 2 tablespoons melted butter or olive oil. Sprinkle evenly over the mac and cheese.
  11. Bake: Place dish in oven and bake for 20-25 minutes until top is golden brown and sauce is bubbly. Tent with foil if browning too quickly.
  12. Rest and serve: Let dish sit for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Roast the squash until caramelized for best flavor. Shred your own cheese for smooth melting. Let the dish rest 5-10 minutes before serving to allow the sauce to set. Make extra sauce as pasta absorbs liquid during baking.

Nutrition

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

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