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Creamy Butternut Squash Mac and Cheese

creamy butternut squash mac and cheese - featured image
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A cozy, creamy mac and cheese recipe featuring roasted butternut squash for natural sweetness and a vibrant buttery hue. Perfect for a quick, comforting meal with a wholesome twist.

Ingredients

Scale
  • 2 cups peeled and cubed butternut squash (about 1 small squash)
  • 8 ounces elbow macaroni (225 grams)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%, or unsweetened plant milk like almond or oat)
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme, chopped (optional)
  • Olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente (about 8 minutes). Drain and set aside.
  3. Transfer roasted squash to a blender or food processor. Add 1/4 cup (60 ml) of milk and blend until smooth and creamy. Add more milk if needed to reach a pourable consistency.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
  5. Slowly pour in 1 3/4 cups (415 ml) of milk while whisking continuously. Cook, stirring often, until sauce thickens, about 5-7 minutes.
  6. Whisk in the butternut squash puree until fully incorporated.
  7. Lower heat to medium-low and stir in shredded cheddar and grated Parmesan cheese. Add garlic powder, onion powder, nutmeg, salt, pepper, and fresh thyme if using. Stir gently until cheese melts and sauce is smooth.
  8. Add cooked macaroni to the cheese sauce and stir well to coat. If sauce is too thick, add a splash more milk to loosen.
  9. Taste and adjust seasoning as needed. Serve immediately for maximum creaminess, or transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a golden crust.

Notes

Use freshly shredded cheese for best texture. If no blender is available, mash the roasted squash with a fork or potato masher for a chunkier sauce. Keep an eye on sauce thickness and add milk as needed to maintain creaminess. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use plant-based milk, vegan butter, and dairy-free cheeses.

Nutrition

Keywords: butternut squash, mac and cheese, creamy, comfort food, easy recipe, roasted squash, cheesy pasta

Find it online: https://daintydine.com/creamy-butternut-squash-mac-and-cheese-recipe-easy-comfort-meal/