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Creamy Roasted Butternut Squash Mac and Cheese: Best Easy Recipe

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This creamy roasted butternut squash mac and cheese is a fall comfort dish that combines velvety roasted squash with sharp cheddar for a rich, indulgent sauce. It’s quick, easy, and a crowd-pleaser that even skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, skin on
  • 12 ounces (340g) pasta (cavatappi, shells, or elbows)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely diced (or ¼ cup finely diced onion)
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) reserved pasta water
  • 1 ½ cups (170g) sharp cheddar cheese, freshly grated
  • ½ cup (55g) Parmesan cheese, freshly grated
  • ¼ teaspoon nutmeg, freshly grated if possible
  • Salt and pepper, to taste
  • ½ cup (60g) panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 2 tablespoons Parmesan cheese, grated (optional topping)
  • ¼ teaspoon smoked paprika (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Peel butternut squash, scoop out seeds, and cut into 1-inch cubes.
  2. Toss cubed squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the baking sheet. Add 3 garlic cloves (skin on) to the sheet. Roast for 25–30 minutes, flipping halfway, until squash is tender and edges caramelized. Let cool 5 minutes.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook 12 ounces pasta until al dente (1 minute less than package directions). Reserve 1 cup pasta water before draining. Do not rinse pasta.
  4. Squeeze roasted garlic cloves out of skins. Add roasted squash, roasted garlic, ½ cup reserved pasta water, and ½ cup milk to a blender. Blend until completely smooth and velvety.
  5. In a large skillet or saucepan over medium heat, melt 2 tablespoons butter. Add finely diced shallot and cook 2–3 minutes until softened. Pour blended squash mixture into the pan and stir. Reduce heat to low. Add shredded cheddar and Parmesan a handful at a time, stirring constantly until each addition melts. Stir in ¼ teaspoon nutmeg, plus salt and pepper to taste.
  6. Add drained pasta to the skillet with cheese sauce. Gently fold until every piece is coated. If sauce is too thick, add more reserved pasta water until desired consistency.
  7. Optional: For crispy topping, preheat broiler. Transfer mac and cheese to a 9×13-inch baking dish. Mix panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons Parmesan, and smoked paprika. Sprinkle over mac and cheese. Broil 2–3 minutes until golden brown, watching closely.
  8. Let mac and cheese rest 5 minutes before serving. Serve warm.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for depth. Always grate your own cheese from a block for smooth melting. Reserve pasta water to adjust sauce consistency. For gluten-free, use gluten-free pasta. For dairy-free, use unsweetened oat milk and dairy-free cheddar shreds. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (without topping). Reheat on stovetop with a splash of milk.

Nutrition

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

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