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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese - recipe card
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This creamy, velvety mac and cheese gets a subtle sweetness and vibrant color from roasted butternut squash, blended into a rich cheese sauce. The combination of sharp cheddar and nutty Gruyère over tender pasta creates a comforting, elegant dish that’s perfect for fall dinners or holiday gatherings.

Ingredients

Scale
  • 12 oz (about 3 cups) butternut squash, peeled and cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground black pepper
  • 8 oz (about 2 cups) elbow macaroni (or other short pasta)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1 1/2 cups (6 oz) sharp cheddar cheese, shredded
  • 1/2 cup (2 oz) Gruyère cheese, shredded
  • 1/2 tsp dry mustard powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt, plus more to taste
  • 1/8 tsp cayenne pepper (optional, for a slight kick)
  • 1/4 cup (1 oz) panko breadcrumbs
  • 1 tbsp unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Toss the cubed butternut squash with olive oil, fine sea salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, until the squash is fork-tender and lightly caramelized at the edges. Set aside to cool slightly.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente (usually 7-8 minutes). Drain, but do not rinse — the residual starch helps thicken the sauce. Set aside.
  4. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture turns blond and smells slightly nutty. This roux will thicken the sauce smoothly.
  5. Slowly pour the warmed milk into the roux while whisking vigorously to prevent lumps. Continue to whisk over medium heat for 3-4 minutes, until the mixture thickens enough to coat the back of a spoon.
  6. Add the heavy cream, dry mustard, nutmeg, kosher salt, and cayenne (if using). Stir to combine. Remove the saucepan from heat.
  7. In a blender or food processor, combine the roasted butternut squash and the white sauce. Blend until completely smooth. Be careful when blending hot liquids — vent the lid and start on low speed.
  8. Pour the squash sauce back into the saucepan. Set over low heat. Add the shredded cheddar and Gruyère cheeses, a handful at a time, stirring gently until fully melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper.
  9. In a large bowl, combine the drained macaroni and the cheese sauce. Mix well to ensure every piece of pasta is coated.
  10. Transfer the mixture to a 1.5-quart baking dish (or an 8×8-inch dish). In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the top.
  11. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the top is golden brown. If you want a crispier crust, broil for the last 1-2 minutes, watching carefully.
  12. Let rest for 5 minutes before serving — this allows the sauce to set slightly and prevents burning your mouth. The texture should be creamy and luxurious, not overly runny.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals, adding a splash of milk if the sauce seems dry. Freezing: This dish freezes well before baking — assemble, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, unbaked, add about 20 minutes to the baking time. For best texture, avoid freezing after baking as the sauce may separate.

Nutrition

Keywords: butternut squash mac and cheese, mac and cheese with squash, baked mac and cheese, creamy pasta bake, fall pasta recipe, vegetarian main course, Thanksgiving side, pioneer woman recipe, cheddar gruyere macaroni

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-butternut-squash-mac-and-cheese/