Butternut Squash Mac and Cheese
Creamy baked mac and cheese made with roasted butternut squash, sharp cheddar, Parmesan, and a crisp buttery panko topping. Roasting and blending the squash creates a silky sauce with a subtle sweetness that complements the savory cheese.
Ingredients
- For the roasted squash:
- 2 cups butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the mac and cheese:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk divided
- 3 cups sharp cheddar cheese freshly shredded
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the topping:
- 1 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425°F (220°C). Toss the butternut squash with the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet.
- Roast the squash for 20 to 25 minutes, turning once halfway through, until very tender and lightly browned around the edges.
- Reduce the oven temperature to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
- Meanwhile, bring a large pot of salted water to a boil. Cook the elbow macaroni for approximately 2 minutes less than the package directions for al dente. Drain well and set aside.
- Transfer the roasted squash to a blender. Add 1 cup of the whole milk and blend until completely smooth.
- Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly.
- Slowly whisk in the remaining 2 cups whole milk, followed by the blended squash mixture. Cook over medium heat for 4 to 6 minutes, whisking frequently, until the sauce thickens enough to lightly coat the back of a spoon.
- Reduce the heat to low. Stir in the Dijon mustard, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove the saucepan from the heat. Gradually stir in the 3 cups sharp cheddar and 1/2 cup Parmesan until melted and smooth.
- Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer to the prepared 9-by-13-inch baking dish.
- Combine the panko breadcrumbs, 1/4 cup Parmesan, and 2 tablespoons melted butter. Sprinkle evenly over the macaroni.
- Bake at 375°F (190°C) for 18 to 22 minutes, until the sauce is bubbling around the edges and the breadcrumb topping is golden brown.
- Remove from the oven and let the mac and cheese rest for 10 minutes before serving.
Notes
Roast the butternut squash until completely tender so it blends smoothly into the sauce.
Freshly shredded cheddar melts more smoothly than many packaged pre-shredded cheeses.
Do not fully cook the macaroni before baking. Cooking it about 2 minutes shy of al dente helps prevent mushy pasta.
Remove the sauce from the heat before adding the cheddar and Parmesan to help keep it smooth and creamy.
Medium shells or cavatappi can replace the elbow macaroni.
The mac and cheese can be assembled several hours ahead, covered, and refrigerated. Let it sit at room temperature while the oven preheats and allow a few additional minutes of baking time if needed.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions with a small splash of milk. Larger portions can be covered with foil and reheated at 350°F (175°C) for about 20 minutes.
Freeze portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Nutrition information is estimated per serving. Calories: 690
Protein: 28 g
Carbohydrates: 76 g
Fat: 31 g
Saturated Fat: 17 g
Fiber: 5 g
Sugar: 10 g
Sodium: 760 mg
Freshly shredded cheddar melts more smoothly than many packaged pre-shredded cheeses.
Do not fully cook the macaroni before baking. Cooking it about 2 minutes shy of al dente helps prevent mushy pasta.
Remove the sauce from the heat before adding the cheddar and Parmesan to help keep it smooth and creamy.
Medium shells or cavatappi can replace the elbow macaroni.
The mac and cheese can be assembled several hours ahead, covered, and refrigerated. Let it sit at room temperature while the oven preheats and allow a few additional minutes of baking time if needed.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions with a small splash of milk. Larger portions can be covered with foil and reheated at 350°F (175°C) for about 20 minutes.
Freeze portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Nutrition information is estimated per serving. Calories: 690
Protein: 28 g
Carbohydrates: 76 g
Fat: 31 g
Saturated Fat: 17 g
Fiber: 5 g
Sugar: 10 g
Sodium: 760 mg