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Creamy Butternut Squash Mac and Cheese

creamy butternut squash mac and cheese - featured image
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A cozy, creamy mac and cheese recipe featuring roasted butternut squash for natural sweetness and a velvety texture, perfect for fall and winter comfort food.

Ingredients

Scale
  • 2 cups peeled and cubed butternut squash (about 1 medium squash)
  • 12 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded Gruyère cheese (about 4 ounces), optional but recommended
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon olive oil or melted butter (to toss with breadcrumbs)

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. Set aside to cool slightly.
  2. Bring a large pot of salted water to a boil. Cook 12 ounces elbow macaroni until al dente (7-8 minutes). Drain and set aside. Toss with a little butter or olive oil if not combining immediately.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for about 2 minutes until golden and nutty-smelling.
  4. Slowly whisk in 2 cups warmed whole milk, stirring constantly to avoid lumps. Add garlic powder, onion powder, ground nutmeg, salt, and pepper. Simmer gently for 3-5 minutes until sauce thickens and coats the back of a spoon.
  5. Puree the roasted butternut squash in a food processor or blender until smooth. Add the puree to the sauce and stir to combine.
  6. Remove sauce from heat and stir in shredded sharp cheddar and Gruyère cheeses in batches until melted and smooth. Add a splash of milk if sauce is too thick.
  7. Fold cooked pasta into the cheese sauce until well coated. Serve immediately or proceed to bake.
  8. For baked version: Preheat oven to 375°F (190°C). Transfer mac and cheese to a buttered baking dish. Toss panko breadcrumbs with olive oil or melted butter and sprinkle evenly on top. Bake for 15-20 minutes until golden and crisp.

Notes

Whisk constantly during roux preparation to avoid lumps. Roasting the squash intensifies flavor and reduces moisture for a creamier sauce. Use freshly shredded cheese for best melting. Remove sauce from heat before adding cheese to prevent clumping. For gluten-free, substitute pasta and flour accordingly. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: butternut squash, mac and cheese, comfort food, creamy, roasted squash, cheddar, Gruyère, fall recipe, easy dinner

Find it online: https://juliamadeit.com/creamy-butternut-squash-mac-and-cheese-recipe-easy-homemade-comfort-food/