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Easy Cozy Roasted Butternut Squash Mac and Cheese

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This creamy, cheesy mac and cheese is secretly made with roasted butternut squash for a healthier twist on comfort food. Perfect for fall gatherings, potlucks, or cozy weeknight dinners, it comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), 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)
  • 12 ounces (340g) pasta (cavatappi, elbow macaroni, or shells)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) reserved pasta water
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 cup (55g) Gruyere cheese, shredded (optional)
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • Pinch of nutmeg
  • 1/2 cup (50g) panko breadcrumbs (for topping, optional)
  • 1 tablespoon melted butter (for topping, optional)
  • 2 tablespoons Parmesan cheese, grated (for topping, optional)
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss 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 tender and golden brown.
  2. 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. Do not rinse the pasta.
  3. Transfer roasted squash to a blender or food processor. Add 1/2 cup reserved pasta water 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 milk while whisking continuously. Cook until thickened, about 3-4 minutes. Reduce heat to low and add shredded cheeses one handful at a time, stirring until melted. Stir in salt, pepper, smoked paprika, and nutmeg. Add squash puree and stir until combined.
  5. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and cheese-squash sauce. Stir gently. Pour into a greased 9×13 baking dish. If using topping, mix panko with melted butter and Parmesan, then sprinkle over the top.
  6. Bake for 20-25 minutes until bubbly and golden. For extra color, broil for 1-2 minutes. Let rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

For best results, grate your own cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Roasting the squash is essential for deep flavor; do not substitute with boiling. Reserve more pasta water than needed to adjust sauce consistency. Let the dish rest for 5 minutes after baking to allow the sauce to set. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, roasted squash mac and cheese, fall mac and cheese, healthy mac and cheese, creamy mac and cheese, comfort food, potluck recipe, vegetarian mac and cheese

Find it online: https://dinadishes.com/easy-cozy-roasted-butternut-squash-mac-and-cheese/