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Easy Creamy Butternut Squash Mac and Cheese Bake

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This crowd-pleasing butternut squash mac and cheese bake combines the creamy comfort of classic mac and cheese with the subtle sweetness and velvety richness of roasted squash. It’s a quick, easy, and impressive dish perfect for hosting.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound short pasta such as cavatappi, shells, or elbow macaroni
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside.
  2. Bring a large pot of generously salted water to a boil. Cook pasta until al dente, about 1 minute less than package directions. Drain and set aside (do not rinse).
  3. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and slightly golden. Slowly pour in warm milk while whisking vigorously. Add heavy cream and continue whisking until thickened, about 5-7 minutes.
  4. Reduce heat to low. Add roasted squash cubes and break them up with a wooden spoon until melted into the sauce. Stir in Dijon mustard, smoked paprika, and nutmeg.
  5. Gradually add shredded cheddar, Gruyère, and Parmesan, a handful at a time, stirring until each addition is fully melted. Season with salt and pepper to taste.
  6. Add cooked pasta to the cheese sauce and stir until coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, and fresh thyme (if using). Sprinkle over the mac and cheese.
  8. Reduce oven temperature to 375°F (190°C). Bake uncovered for 20-25 minutes until topping is golden and sauce is bubbling. Let rest 5-10 minutes before serving.

Notes

For best texture, always grate cheese from a block. Warm milk before adding to roux to prevent lumps. To make ahead, assemble without topping, cover, and refrigerate up to 24 hours; add topping and bake, adding 10 minutes to baking time. For extra crunch, toast panko in a dry skillet before mixing with butter.

Nutrition

Keywords: butternut squash mac and cheese, baked mac and cheese, creamy mac and cheese, easy mac and cheese, crowd-pleasing mac and cheese, holiday side dish, comfort food

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