Description
Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on the classic mac and cheese. This dish blends the velvety richness of traditional cheese sauce with the sweet, buttery flavor of roasted butternut squash, creating a creamy, vibrant pasta perfect for any occasion. Kid-friendly and easily customizable, it delivers satisfying flavor and texture for both vegetarians and non-vegetarians alike.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (peeled, cubed, about 3 cups)
- 8 ounces pasta of choice (elbow macaroni, shells, or cavatappi)
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella or Gruyère cheese, shredded
- 2 cups milk or cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1/3 cup Parmesan cheese, grated (for topping)
Optional Toppings and Variations
- 1/2 cup panko breadcrumbs (for crunchy topping)
- Butter or olive oil (for mixing with breadcrumbs)
- Cayenne pepper or smoked paprika (for spicy kick)
- Cooked bacon bits, grilled chicken, or crispy tofu (for protein boost)
- Fresh herbs: sage, thyme, rosemary, parsley, or chives (for garnish and flavor)
Instructions
- Roast the Butternut Squash: Peel and cube the butternut squash, then spread on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until the squash is soft and golden. Roasting enhances its natural sweetness and softens it for easy blending.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta just until al dente according to package instructions. Drain, reserving a small amount of pasta water, and set pasta aside.
- Prepare the Cheese Sauce Base: In a large saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly until smooth to form a roux. Slowly add the milk or cream in a steady stream, whisking constantly to prevent lumps. Continue cooking until the sauce thickens and is smooth.
- Blend the Butternut Squash: Transfer the roasted butternut squash to a blender or food processor. Blend until completely smooth, then stir the puree into the cheese sauce base until well combined.
- Add Cheese and Seasonings: Reduce heat to low. Gradually stir in the shredded sharp cheddar and mozzarella or Gruyère cheeses until melted and smooth. Season with garlic powder, nutmeg, salt, and black pepper to taste, adjusting gradually to balance the sweetness.
- Combine Pasta and Sauce: Pour the creamy butternut squash cheese sauce over the cooked pasta. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Optional Bake for Crunch: Transfer the mac and cheese to a baking dish. If desired, mix panko breadcrumbs with melted butter and sprinkle evenly on top along with Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until the topping is golden and crispy.
Notes
- Cut butternut squash pieces evenly for uniform roasting and smoother blending.
- Use sharp cheddar cheese for a tangy, melting-rich flavor.
- Whisk the roux patiently to avoid lumps and achieve a creamy smooth sauce.
- Reserve some pasta water to adjust sauce consistency and add silkiness without watering down.
- Season gradually, tasting frequently to perfectly balance the natural sweetness of the squash.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg