Butternut Squash Mac and Cheese (Printable)

Creamy blend of roasted squash, pasta, and cheese delivers flavorful comfort with a nutritious twist.

# What You Need:

→ Pasta

01 - 12 ounces elbow macaroni or small pasta shells

→ Vegetables

02 - 1.1 pounds butternut squash, peeled and cubed
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup whole milk
06 - 1/2 cup heavy cream
07 - 1 cup shredded sharp cheddar cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter

→ Seasonings

10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon smoked paprika (optional)

→ Topping (optional)

14 - 1/2 cup panko breadcrumbs
15 - 2 tablespoons melted butter

→ Additional

16 - 1 tablespoon olive oil

# How To Cook:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange butternut squash cubes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then roast for 20 to 25 minutes until squash is tender and lightly browned.
03 - Fill a large pot with water, bring to a boil, and salt generously. Cook the macaroni according to package instructions until al dente. Drain and set aside.
04 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook an additional minute.
05 - Add roasted butternut squash to the saucepan with onions and garlic. Pour in whole milk and heavy cream. Simmer for 5 minutes, then puree the mixture using an immersion blender or transfer carefully to a standard blender until smooth.
06 - Stir in shredded cheddar cheese, grated Parmesan, salt, black pepper, nutmeg, and smoked paprika. Mix until the cheese is melted and the sauce is creamy and smooth.
07 - Return cooked pasta to the saucepan. Stir thoroughly until all pasta is evenly coated with the sauce.
08 - Transfer mac and cheese to a greased baking dish. Toss panko breadcrumbs with melted butter and sprinkle over the top. Bake at 400°F for 10 to 12 minutes, or until topping is golden and crisp.
09 - Portion while hot and, if desired, garnish with additional Parmesan or chopped fresh parsley.

# Expert Tips:

01 -
  • Uses everyday pantry ingredients with a veggie-forward spin
  • Ready in about one hour most of it hands-off
  • Extra creamy with a double hit of cheddar and Parmesan cheese
  • Great for both picky kids and adults who want something new
02 -
  • Full of veggies and fiber thanks to butternut squash
  • Gives you a lighter taste but no sacrifice in creaminess
  • Freezes beautifully for later meals
03 -
  • Toss the squash in a little smoked paprika before roasting for bigger flavor
  • Always cook pasta just until al dente It will finish softening in the sauce
  • Do not skip pureeing the sauce velvety smoothness is what transforms this from everyday to special

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