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Creamy Baked Butternut Squash Mac and Cheese

creamy baked butternut squash mac and cheese - featured image
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A creamy, comforting mac and cheese made with roasted butternut squash puree, sharp cheddar, Gruyère, and a crispy sage breadcrumb topping. This easy recipe is perfect for fall gatherings and weeknight dinners.

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
  • 1 pound (16 oz) short pasta (cavatappi, elbow macaroni, shells, or fusilli)
  • 1 tablespoon salt (for pasta water)
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon nutmeg, freshly grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter (for topping)
  • 10–12 fresh sage leaves, thinly sliced
  • 1 cup panko breadcrumbs
  • ¼ cup Parmesan cheese (for topping), freshly grated
  • ¼ teaspoon salt (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. Let cool for 5 minutes, then transfer to a blender. Add ¼ cup water or milk and blend until completely smooth. Set aside.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 1 minute less than recommended. Drain (do not rinse) and toss with a drizzle of olive oil to prevent sticking. Set aside.
  3. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the roux is pale gold and smells nutty. Slowly pour in warm milk and cream while whisking continuously. Cook until sauce thickens, about 3-4 minutes. Reduce heat to low. Add butternut squash puree, Dijon mustard, nutmeg, salt, and pepper. Whisk until smooth. Gradually add grated cheddar, Gruyère, and ½ cup Parmesan, stirring until each addition is fully melted. Ad…
  4. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta with cheese sauce. Fold gently until every piece is coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  5. In a small skillet over medium heat, melt 3 tablespoons butter. Add sliced sage leaves and cook for 1-2 minutes until butter browns and sage is crispy. Remove from heat and stir in panko breadcrumbs, ¼ cup Parmesan, and ¼ teaspoon salt. Sprinkle evenly over the mac and cheese.
  6. Bake uncovered for 20-25 minutes, until edges are bubbly and top is golden brown. For extra browning, broil for the last 1-2 minutes, watching closely. Let rest for 5-10 minutes before serving.

Notes

For best results, grate your own cheese and undercook the pasta slightly. The dish can be assembled up to 24 hours in advance (without breadcrumbs) and refrigerated. Add 5-10 minutes to baking time if starting from cold. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

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

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