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Creamy Butternut Squash Mac and Cheese Bake

Creamy Butternut Squash Mac and Cheese Bake - featured image
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A comforting, velvety mac and cheese bake that uses roasted butternut squash as the base for a rich, creamy sauce, eliminating the need for heavy cream or flour while delivering a savory, autumn-inspired meal.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chicken or vegetable broth (low-sodium)
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon dried thyme
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 pound elbow macaroni
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • Olive oil, salt, and pepper for roasting squash
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool slightly.
  3. Transfer roasted squash to a blender. Add milk, half the broth, and spices (paprika, nutmeg, thyme). Blend until completely smooth.
  4. Melt butter in a large skillet over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute.
  5. Deglaze the pan with a little squash puree, scraping up brown bits.
  6. Pour the remaining squash puree into the skillet. Simmer on low for 5 minutes to thicken slightly.
  7. Boil elbow macaroni in salted water until one minute before al dente. Drain and set aside.
  8. In a large bowl, combine cooked pasta and warm squash sauce. Fold in half the cheddar and all the Monterey Jack.
  9. Pour mixture into a greased 9×13 inch baking dish.
  10. Top with remaining cheddar cheese.
  11. Mix panko breadcrumbs with garlic powder and melted butter (or olive oil). Sprinkle over the cheese.
  12. Bake at 375°F (190°C) for 20-25 minutes until top is golden brown and sauce is bubbling.
  13. Let rest for 10 minutes before serving.

Notes

Always shred your own cheese to avoid anti-caking agents that prevent proper melting. Do not overcrowd the baking sheet when roasting squash to ensure caramelization. For a gluten-free version, use gluten-free pasta and panko. For dairy-free, use oat milk and vegan cheese alternatives.

Nutrition

Keywords: butternut squash, mac and cheese, vegetarian, fall recipes, comfort food, baked pasta, healthy mac and cheese, gluten-free option

Find it online: https://shimmersnack.com/creamy-butternut-squash-mac-and-cheese-bake/