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Best Roasted Butternut Squash Mac and Cheese (Easy, 30-Minute Recipe)

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This creamy, sweet, and savory mac and cheese features roasted butternut squash blended into a velvety cheese sauce with sharp cheddar and Gruyère. It comes together in about 30 minutes and is perfect for weeknight dinners, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 pound (450g) elbow macaroni or any short pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1 cup (240ml) reserved pasta water
  • 2 cups (200g) sharp cheddar cheese, freshly grated
  • 1 cup (100g) Gruyère cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1/2 cup (50g) panko breadcrumbs (optional topping)
  • 2 tablespoons butter, melted (optional topping)
  • 1/4 cup (25g) Parmesan cheese, grated (optional topping)
  • Fresh parsley or thyme for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden brown. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside (do not rinse).
  3. Transfer roasted squash to a blender or food processor. Add 1 cup of warmed milk and blend until completely smooth. Set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in remaining 1 cup of warmed milk, whisking constantly, until mixture thickens (2-3 minutes). Add squash puree and whisk until fully incorporated.
  5. Reduce heat to low. Add grated cheddar and Gruyère cheese in handfuls, stirring until each addition is fully melted. Stir in garlic powder, nutmeg, and salt and pepper to taste. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  6. Add cooked pasta to sauce and stir until coated. Serve immediately, or transfer to a greased 9×13 baking dish. For topping, mix panko breadcrumbs with melted butter and Parmesan. Sprinkle over mac and cheese and bake at 375°F (190°C) for 10-15 minutes until golden and bubbly. Let rest 5 minutes before serving. Garnish with fresh herbs.

Notes

Roasting the squash is key for caramelized flavor. Always grate your own cheese for smooth melting. Warm the milk before adding to the roux to prevent lumps. Reserve pasta water to adjust sauce consistency. For a dairy-free version, use plant-based butter, unsweetened oat milk, and vegan cheese. For gluten-free, use gluten-free pasta and a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://flurpchef.com/best-roasted-butternut-squash-mac-and-cheese-easy-30-minute-recipe/