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Creamy Butternut Squash Mac and Cheese: Easy Crowd-Pleaser

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A velvety, crowd-pleasing mac and cheese with roasted butternut squash blended into a rich cheese sauce. Perfect for potlucks, holidays, or weeknight dinners, this dish comes together in about 45 minutes and is always the first to disappear.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (450g) elbow macaroni or short pasta (e.g., cavatappi, shells, fusilli)
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1 cup (115g) Gruyère cheese, freshly grated
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons Parmesan cheese, grated (for topping)
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the squash: Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  3. Boil the pasta: Cook pasta in salted water according to package directions until al dente (about 1 minute less than recommended). Reserve 1 cup of pasta water, then drain. Do not rinse.
  4. Puree the squash: Transfer roasted squash to a blender or food processor. Add 1/2 cup reserved pasta water (or regular water). Blend until smooth. Set aside (about 1.5 cups puree).
  5. Make the roux: In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until light golden and nutty.
  6. Build the sauce: Slowly whisk in warm milk, then heavy cream. Continue whisking until thickened, about 3-5 minutes. Reduce heat to low.
  7. Add cheese and squash: Gradually add cheddar, Gruyère, and Parmesan, stirring until melted. Stir in Dijon mustard, garlic powder, nutmeg, and squash puree. Season with salt and pepper. Sauce should be slightly thicker than desired.
  8. Combine: Add drained pasta to sauce and stir until coated. If too thick, add a splash of reserved pasta water. Pour into a greased 9×13-inch baking dish.
  9. Make the topping: Mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan. Sprinkle evenly over the mac and cheese.
  10. Bake: Bake for 20-25 minutes until bubbly and golden. For extra color, broil for the last 2 minutes (watch carefully).
  11. Rest and serve: Let rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Roasting the squash is essential for flavor—don’t skip it. Grate your own cheese for a smooth sauce. Warm the milk and cream before adding to the roux to prevent lumps. Cook pasta al dente to avoid mushiness. Let the dish rest before serving to allow the sauce to set.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, crowd-pleaser, potluck recipe, fall recipe, comfort food

Find it online: https://leilameals.com/creamy-butternut-squash-mac-and-cheese-easy-crowd-pleaser/