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Cozy Cheesy Butternut Squash Mac and Cheese Bake – Easy Fall Dinner

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A creamy, comforting mac and cheese made with roasted butternut squash for a subtle sweetness, sharp cheddar, and a crunchy panko topping. Perfect for fall evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces (340g) elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (360ml) whole milk
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (55g) Parmesan cheese, finely grated
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and golden.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain (do not rinse) and set aside.
  3. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly whisk in milk and broth. Continue whisking until smooth and thickened, about 3-4 minutes.
  4. Transfer roasted squash to a blender. Add about 1/2 cup of the milk mixture and blend until smooth. Pour squash puree back into the saucepan with the remaining milk mixture. Whisk to combine.
  5. Reduce heat to low. Add shredded cheddar, Parmesan, nutmeg, and smoked paprika. Stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and cheese sauce. Stir until well coated. Pour into a greased 9×13-inch baking dish.
  7. In a small bowl, mix panko breadcrumbs with melted butter until evenly moistened. Sprinkle over the mac and cheese.
  8. Bake for 20-25 minutes until bubbly and golden brown. For extra crispiness, broil for the last 2 minutes, watching closely. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, grate your own cheese and don’t skip roasting the squash. The sauce can be made ahead and refrigerated for up to 24 hours. Add breadcrumbs just before baking. For a gluten-free version, use gluten-free pasta and flour blend.

Nutrition

Keywords: butternut squash mac and cheese, fall dinner, baked mac and cheese, easy mac and cheese, comfort food, vegetarian mac and cheese

Find it online: https://oracooks.com/cozy-cheesy-butternut-squash-mac-and-cheese-bake-easy-fall-dinner/