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Best Butternut Squash Mac and Cheese Bake (Easy Cozy Recipe)

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This creamy, cheesy mac and cheese bake features roasted butternut squash for natural sweetness and a crispy panko topping. It’s a quick, easy, and crowd-pleasing comfort dish perfect for fall and winter.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 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) pasta shells or elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (360ml) whole milk, warmed
  • 1 cup (240ml) low-sodium vegetable or chicken broth
  • 2 cups (8 ounces / 225g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (2 ounces / 55g) Parmesan cheese, grated
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/2 cup (25g) panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Transfer roasted squash to a blender or large bowl. Add warmed milk and broth. Blend until completely smooth and creamy. Set aside.
  4. In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in squash puree while whisking continuously. Bring to a gentle simmer, then reduce heat to low. Stir in shredded cheddar, Parmesan, ground mustard, and smoked paprika (if using). Whisk until cheese is melted and sauce is smooth. Season with salt and pepper.
  5. In a large bowl, combine cooked pasta with cheese sauce. Stir gently until pasta is coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  6. In a small bowl, mix panko breadcrumbs with melted butter and chopped parsley. Sprinkle evenly over the mac and cheese.
  7. Reduce oven temperature to 375°F (190°C). Bake for 20-25 minutes, until bubbly and topping is golden brown. Let rest 5 minutes before serving.

Notes

For a shortcut, use 2 cups of pre-cooked butternut squash puree (canned or frozen, thawed) and sauté for 5 minutes before blending. Shred cheese from a block for smoothest sauce. The dish tastes even better the next day.

Nutrition

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

Find it online: https://twinkletaste.com/best-butternut-squash-mac-and-cheese-bake-easy-cozy-recipe/