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Creamy Cheesy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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This creamy, cheesy butternut squash mac and cheese bake combines roasted squash puree with sharp cheddar and Gruyère for a rich, indulgent dish that’s perfect for dinner parties and potlucks. The hidden vegetable adds velvety texture and natural sweetness without sacrificing any of the comfort food goodness.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 pound elbow macaroni (or small pasta like cavatappi)
  • 1 cup roasted butternut squash puree
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on the prepared baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and golden brown. Let cool for about 10 minutes.
  3. Transfer the roasted squash to a food processor or blender and blend until completely smooth. Set aside 1 cup of puree.
  4. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 1-2 minutes less than package directions. Drain and set aside (do not rinse).
  5. Reduce oven temperature to 375°F (190°C).
  6. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux smells slightly nutty.
  7. Slowly pour in the warm milk and heavy cream while whisking continuously. Cook until the mixture thickens slightly, about 3-4 minutes.
  8. Reduce heat to low. Add the shredded cheddar and Gruyère cheese a handful at a time, stirring until each addition is fully melted. Stir in garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
  9. Fold in the butternut squash puree until completely combined.
  10. Pour the cheese sauce over the cooked pasta and stir gently until all pasta is coated.
  11. Transfer the mac and cheese to a greased 9×13-inch baking dish and spread evenly.
  12. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the top.
  13. Bake for 20-25 minutes, until the sauce is bubbling and the topping is golden brown. For extra crunch, broil for 1-2 minutes at the end.
  14. Let the mac and cheese rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Roasting the squash concentrates its sweetness and adds depth. Shred your own cheese for the smoothest sauce. Warm the milk and cream before adding to the roux to prevent lumps. Under-cook the pasta slightly as it will continue cooking in the oven. Let the dish rest after baking to allow the sauce to set. For a gluten-free version, use gluten-free pasta and flour substitute, and gluten-free panko. To make ahead, assemble without topping, cover, and refrigerate up to 24 hours; add topping and bake at 375°F for 30-35 minutes.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, baked mac and cheese, comfort food, vegetarian, fall recipe, holiday side dish

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