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Creamy Baked Butternut Squash Mac and Cheese

creamy baked butternut squash mac and cheese - featured image
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A creamy, comforting mac and cheese with a hidden veggie boost from roasted butternut squash. This easy recipe comes together in under an hour and is perfect for weeknights or fall gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 8 oz elbow macaroni (about 2 cups)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon nutmeg, freshly grated
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter (for topping)
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and lightly caramelized. Set aside to cool slightly.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside (do not rinse).
  4. Transfer the roasted squash to a blender or use an immersion blender. Add ½ cup of the milk and blend until completely smooth. Set aside.
  5. In the same large pot (wiped clean), melt the butter over medium heat. Add the diced shallot and cook for 2-3 minutes until soft. Add the minced garlic and cook for 30 seconds. Sprinkle the flour over the top and whisk continuously for 1-2 minutes until bubbly and golden.
  6. Slowly pour in the remaining 1 ½ cups of milk while whisking constantly. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the Dijon mustard, nutmeg, salt, and pepper.
  7. Reduce heat to low. Add the shredded cheddar and Gruyère cheese, a handful at a time, stirring until fully melted. Then stir in the butternut squash puree until smooth. Taste and adjust seasoning.
  8. Add the cooked macaroni to the sauce and stir until every piece is coated.
  9. Pour the mac and cheese into a 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs with 1 tablespoon melted butter. Sprinkle evenly over the top.
  10. Bake at 375°F (190°C) for 15-20 minutes, until bubbly and the topping is golden brown.
  11. Let the dish rest for 5 minutes before serving. Garnish with fresh thyme if desired.

Notes

For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend. For a dairy-free option, use vegan butter, oat milk, and dairy-free cheddar shreds. The sauce may be slightly thinner but still delicious. If the sauce seems too thick before baking, stir in an extra splash of milk. Let the dish rest for 5 minutes after baking to allow the sauce to set.

Nutrition

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

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