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Easy Roasted Butternut Squash Mac and Cheese

roasted butternut squash mac and cheese - featured image
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A quick and easy weeknight dinner featuring roasted butternut squash blended into a creamy cheese sauce. This comforting dish is ready in about 35 minutes and is a crowd-pleaser that secretly packs a serving of vegetables.

Ingredients

Scale
  • 3 cups cubed butternut squash (about 1 medium squash)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 garlic cloves, smashed
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • Pinch of nutmeg, fresh grated if possible
  • 1/2 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper if desired.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. You’ll need about 3 cups of cubes.
  3. Toss the cubed squash with olive oil, smashed garlic cloves, and a generous pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and edges are caramelized.
  4. While the squash roasts, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside (do not rinse).
  5. Transfer the roasted squash and garlic to a food processor or blender. Add about 1/4 cup of the milk and blend until completely smooth.
  6. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture smells nutty and looks like wet sand.
  7. Slowly pour in the remaining milk while whisking constantly. Continue whisking until the mixture thickens, about 2-3 minutes, until it coats the back of a spoon.
  8. Reduce heat to low. Add the squash puree, shredded cheddar, grated Parmesan, Dijon mustard, and a pinch of nutmeg. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
  9. Add the cooked macaroni to the sauce and stir until every piece is coated.
  10. Optional: For a crispy topping, melt 1 tablespoon of butter and mix with panko breadcrumbs. Sprinkle over the mac and cheese in a baking dish and broil for 2-3 minutes until golden and crispy.
  11. Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set.

Notes

For best results, grate your own cheese (pre-shredded contains anti-caking agents that can make the sauce grainy). Roast the squash until caramelized for maximum flavor. If the sauce is too thick, add a splash of warm milk. 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, easy mac and cheese, weeknight dinner, vegetarian, comfort food, roasted squash

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