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Creamy Butternut Squash Mac and Cheese: Easy 30-Minute Recipe

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This creamy butternut squash mac and cheese is the perfect comfort food for busy weeknights. It’s quick, easy, and made with simple ingredients, featuring a velvety cheese sauce blended with roasted squash for a healthier twist.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 small squash)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8 ounces elbow macaroni (or any short pasta like cavatappi or shells)
  • Salt, for the pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or 2% milk works fine)
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded (recommend Tillamook or Cabot)
  • 1/2 cup Gruyère cheese, shredded (optional)
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • Salt and pepper, to taste
  • 1/2 cup panko breadcrumbs (optional topping)
  • 1 tablespoon melted butter (optional topping)
  • 2 tablespoons fresh parsley, chopped (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 15-20 minutes until fork-tender and lightly caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 8 minutes). Reserve 1 cup of pasta water before draining. Drain and set aside.
  3. Transfer roasted squash to a blender. Add 1/4 cup of the milk and blend until completely smooth. Set aside.
  4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the roux smells slightly nutty.
  5. Slowly whisk in remaining milk and heavy cream, pouring in a steady stream to prevent lumps. Reduce heat to low.
  6. Add shredded cheddar, Gruyère, and Parmesan, whisking until fully melted and smooth. Stir in butternut squash puree, garlic powder, mustard powder, and a pinch of salt and pepper. Adjust seasoning to taste.
  7. Add drained pasta to the sauce and stir until well coated. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
  8. Optional: For a baked version, preheat broiler. Mix panko breadcrumbs with melted butter and parsley. Sprinkle over mac and cheese in a baking dish. Broil for 2-3 minutes until golden brown and crispy.

Notes

For best results, grate your own cheese instead of using pre-shredded to avoid graininess. Roasting the squash is essential for flavor—don’t boil it. If sauce looks grainy, whisk in a splash of milk and keep stirring. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm on the stovetop or microwave.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, 30-minute recipe, fall comfort food, healthy mac and cheese

Find it online: https://spoonluma.com/creamy-butternut-squash-mac-and-cheese-easy-30-minute-recipe/