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Creamy Butternut Squash Mac and Cheese

creamy butternut squash mac and cheese - featured image
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A creamy, comforting mac and cheese made with roasted butternut squash puree, sharp cheddar, and a crunchy panko topping. This dish offers a lighter, vegetable-rich alternative to traditional mac and cheese while maintaining rich flavor and smooth texture.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup vegetable broth, low-sodium
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup whole milk, room temperature
  • 1/2 cup heavy cream (optional)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon mustard powder
  • Salt and black pepper to taste
  • 1 pound elbow macaroni
  • 1 cup panko breadcrumbs
  • 2 tablespoons extra butter, melted
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss squash cubes with olive oil, salt, and pepper. Roast for 30-40 minutes until tender and caramelized. Let cool slightly.
  3. In a large saucepan, melt 2 tablespoons butter over medium heat. Sauté onion for 3-4 minutes until translucent, then add garlic and cook for 1 minute.
  4. Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes to create a roux.
  5. Place roasted squash and vegetable broth in a food processor. Blend until completely smooth.
  6. Pour squash puree into the saucepan with the roux. Stir to combine.
  7. Reduce heat to low. Slowly pour in milk and heavy cream, stirring constantly. Add nutmeg, mustard powder, salt, and pepper. Simmer for 2-3 minutes.
  8. Remove from heat. Gradually stir in grated cheddar cheese until melted and smooth. Do not boil.
  9. Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
  10. Pour cheese sauce over hot pasta. Toss to coat, adding reserved pasta water if needed for consistency.
  11. Mix melted butter with panko breadcrumbs. Top pasta with breadcrumbs and parsley. Serve immediately.

Notes

Grate your own cheese to ensure a smooth melt. Do not boil the sauce after adding cheese to prevent graininess. Reserve pasta water to adjust sauce consistency. This dish does not freeze well due to texture changes in the cheese sauce.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, vegetarian, side dish, easy recipe, family dinner, hidden vegetables

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