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Cozy Butternut Squash Mac and Cheese with Crispy Breadcrumbs

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This creamy, comforting mac and cheese is secretly packed with roasted butternut squash for a velvety texture and subtle sweetness. Topped with crispy panko breadcrumbs, it’s the perfect cozy dinner for chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (elbow macaroni, shells, cavatappi, or rotini)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup butternut squash puree
  • 2 cups sharp cheddar cheese, grated
  • 1 cup gruyere cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  2. Toss cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges caramelize. Let cool 5 minutes, then puree in a blender or food processor until smooth. Set aside 1 cup.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water. Do not rinse.
  4. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook for 2 minutes until golden and nutty.
  5. Slowly pour in warm milk while whisking constantly. Continue whisking until mixture thickens, about 3-4 minutes.
  6. Reduce heat to low. Add 1 cup butternut squash puree and whisk until incorporated. Add grated cheddar and gruyere cheeses, one handful at a time, stirring until each addition melts.
  7. Season with garlic powder, nutmeg, salt, and pepper. Taste and adjust. If sauce is too thick, stir in a splash of reserved pasta water.
  8. Add cooked pasta to sauce and stir until coated. Pour into a greased 9×13 baking dish.
  9. In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup parmesan, and 1/4 teaspoon garlic powder. Mix with fingers until evenly coated. Sprinkle over mac and cheese.
  10. Bake at 375°F (190°C) for 20-25 minutes until breadcrumbs are golden and edges are bubbly. If browning too quickly, tent with foil for last 10 minutes. Let rest 5 minutes before serving.

Notes

Roasting the squash concentrates flavor and removes excess moisture. Grate your own cheese for smooth melting. Warm milk before adding to roux to prevent lumps. Undercook pasta slightly since it will continue to cook in the oven. Nutmeg enhances both cheese and squash flavors.

Nutrition

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

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