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Creamy Butternut Squash Mac and Cheese: Easy Lightened Up Recipe

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This creamy butternut squash mac and cheese is a lightened up comfort food that delivers on flavor while sneaking in a full serving of vegetables. The roasted squash adds natural sweetness and silky texture, making the sauce genuinely better than heavy cream versions.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 8 ounces (about 2 1/2 cups) elbow macaroni or small shell pasta
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely diced (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup milk (2% or whole)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/4 cup panko breadcrumbs (optional topping)
  • 1 tablespoon melted butter or olive oil (optional topping)
  • 2 tablespoons grated Parmesan cheese (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are browned.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (about 7-8 minutes). Drain well, do not rinse.
  4. In a medium saucepan, melt butter over medium heat. Add diced shallot and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Transfer roasted squash to a blender. Add cooked shallot and garlic mixture, broth, and milk. Blend on high until completely smooth (about 45-60 seconds).
  6. Pour blended squash mixture back into the saucepan over medium-low heat. Stir in shredded cheddar, Parmesan, Dijon mustard, smoked paprika, and cayenne (if using). Stir continuously until cheese is melted and sauce is smooth (about 3-4 minutes). Season with salt and pepper to taste.
  7. Add cooked pasta to the sauce and stir until well coated. If sauce is too thick, add a splash of reserved pasta water.
  8. Optional baked version: Preheat broiler. Transfer mac and cheese to a 9×13-inch baking dish. Mix panko breadcrumbs with melted butter and Parmesan. Sprinkle over top. Broil 2-3 minutes until golden brown.
  9. Let mac and cheese rest for 5 minutes before serving. Serve warm, garnished with fresh parsley or extra black pepper if desired.

Notes

Roast squash until deeply caramelized for best flavor. Do not skip the Dijon mustard—it brightens the sauce. Grate your own cheese for smooth melting. Reserve pasta water to adjust sauce consistency. Let the dish rest 5 minutes before serving for best texture.

Nutrition

Keywords: butternut squash mac and cheese, lightened up mac and cheese, healthy mac and cheese, creamy mac and cheese, fall comfort food, vegetarian mac and cheese

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