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Creamy Butternut Squash Mac and Cheese: Best Easy Recipe

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A rich and creamy twist on classic mac and cheese that uses roasted butternut squash puree to create a silky, flavorful sauce without the heaviness of a traditional roux.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup milk (whole milk recommended)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of nutmeg
  • 1 pound elbow macaroni or cavatappi
  • 1/2 teaspoon salt for pasta water
  • 1/2 cup panko breadcrumbs (optional topping)
  • 1 tablespoon melted butter (optional topping)
  • 1/4 cup parmesan cheese (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Toss with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until tender and caramelized.
  3. Let roasted squash cool slightly, then transfer to a food processor or blender. Blend until completely smooth, adding a splash of milk if needed to reach about 2 cups of puree.
  4. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. In a large skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden, stirring constantly.
  6. Slowly whisk in milk, ensuring no lumps remain. Continue whisking until the mixture thickens (3-4 minutes). Stir in garlic powder, onion powder, nutmeg, and salt.
  7. Remove the pan from heat. Stir in grated cheddar cheese until melted and smooth. Fold in the roasted squash puree. Adjust seasoning and add reserved pasta water if the sauce is too thick.
  8. Add drained pasta to the cheese sauce and toss to coat. For a crispy top, transfer to a baking dish, sprinkle with breadcrumbs and parmesan, and broil for 2-3 minutes.
  9. Serve immediately while hot and creamy.

Notes

Roast the squash until caramelized to bring out natural sugars. Grate your own cheese to prevent a grainy texture. Remove pan from heat before adding cheese to avoid separation. Use reserved pasta water to help emulsify the sauce.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy pasta, fall recipes, comfort food, vegetarian dinner, easy weeknight meals

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