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Creamy Baked Butternut Squash Mac and Cheese (Easy!)

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This creamy baked butternut squash mac and cheese is the ultimate comfort food with a twist. Roasted squash adds natural sweetness and velvety texture to a rich cheddar sauce, topped with a crispy panko crust.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup roasted butternut squash puree
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • 12 ounces elbow macaroni
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan (for topping)
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized. Let cool 5 minutes, then puree in a blender until smooth. Set aside 1 cup.
  2. 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 (do not rinse) and toss with a drizzle of olive oil to prevent sticking.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and paste-like. Slowly pour in warm milk while whisking constantly. Cook until thickened, about 3-4 minutes. Reduce heat to low, stir in squash puree, then add cheddar, Parmesan, garlic powder, mustard powder, smoked paprika, salt, and pepper. Stir until cheese is melted and sauce is smooth.
  4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine cooked pasta and cheese sauce. Pour into prepared dish and spread evenly.
  5. In a small bowl, mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan. Sprinkle over mac and cheese. Bake for 20-25 minutes until bubbly and golden. For extra crunch, broil 1-2 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

For best results, grate your own cheese from a block to avoid graininess. Warm the milk before adding to the roux to prevent lumps. Undercook the pasta slightly as it will continue cooking in the oven. Let the dish rest for 5 minutes before serving to allow the sauce to set. The squash can be roasted ahead of time and stored in the fridge for up to 3 days.

Nutrition

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

Find it online: https://clunkcook.com/creamy-baked-butternut-squash-mac-and-cheese-easy/