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Creamy Roasted Butternut Squash Mac and Cheese: Easy One-Pot Recipe

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This creamy roasted butternut squash mac and cheese is a healthier twist on the classic comfort food. Roasted squash adds natural sweetness and a velvety texture, while sharp cheddar and Gruyère create a rich, indulgent sauce.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 pound elbow macaroni (or any short pasta)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Toss the cubed squash with olive oil, salt, pepper, and garlic powder on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and lightly browned.
  3. While the squash roasts, cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside (do not rinse).
  4. Let the roasted squash cool slightly, then transfer to a blender. Add 1/2 cup of the milk and blend until completely smooth. Set aside.
  5. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute until the mixture is lightly golden.
  6. Gradually pour in the remaining milk and heavy cream, whisking continuously. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
  7. Reduce heat to low. Add the shredded cheddar, Gruyère, and Parmesan cheeses one handful at a time, stirring until each addition is fully melted. Stir in the Dijon mustard and nutmeg. Season with salt and pepper to taste.
  8. Add the butternut squash puree to the cheese sauce and stir until fully incorporated. The sauce will turn a golden-orange color. If too thick, add a splash of milk.
  9. Add the cooked pasta to the sauce and stir gently until every piece is coated. If serving immediately, you’re done. For a baked version, preheat oven to 375°F (190°C).
  10. For the baked version: Transfer the mac and cheese to a greased 9×13-inch baking dish. In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the top. Bake for 15-20 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Shred your own cheese for a smooth sauce. Let the baked dish rest for 5-10 minutes before serving. For a gluten-free version, use gluten-free pasta and substitute flour with cornstarch. For a vegan option, use vegan butter, oat milk, and vegan cheese with nutritional yeast.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, roasted squash mac and cheese, easy mac and cheese, fall comfort food, vegetarian mac and cheese

Find it online: https://oracooks.com/creamy-roasted-butternut-squash-mac-and-cheese-easy-one-pot-recipe/