Butternut Mac Cheese (Printable Version)

Creamy pasta combined with roasted butternut and a rich, cheesy sauce baked with a crispy topping.

# What You Need:

→ Pasta

01 - 10 oz elbow macaroni or short pasta

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - Salt and pepper, to taste

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, grated
09 - ½ cup gruyère cheese, grated
10 - ¼ cup parmesan cheese, grated
11 - ½ tsp ground nutmeg
12 - ½ tsp mustard powder (optional)

→ Topping

13 - ⅓ cup panko breadcrumbs
14 - 1 tbsp melted butter
15 - 2 tbsp grated parmesan cheese

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the tray and roast for 20 to 25 minutes until fork-tender and caramelized. Let cool slightly.
03 - Meanwhile, boil salted water and cook pasta according to package instructions until al dente. Drain and set aside.
04 - Puree the roasted butternut squash in a blender or food processor with a splash of milk until smooth.
05 - In a large saucepan, melt butter over medium heat. Add flour and whisk for 1 to 2 minutes to form a roux without browning.
06 - Gradually whisk in the milk, continuing to whisk until the sauce is smooth and thickened, about 5 minutes.
07 - Stir in the butternut squash puree, grated cheeses, nutmeg, and mustard powder. Cook until cheeses melt and sauce is smooth. Season with salt and pepper to taste.
08 - Add the cooked pasta to the sauce and stir until evenly coated.
09 - Transfer the mixture into a greased baking dish. In a small bowl, combine panko breadcrumbs, melted butter, and parmesan cheese. Sprinkle evenly over the pasta.
10 - Bake at 400°F for 15 minutes until topping is golden and bubbling. Let cool slightly before serving.

# Expert Advice:

01 -
  • It tastes like pure comfort wrapped in natural sweetness, and nobody guesses the secret ingredient is squash until you tell them
  • The roasted butternut adds nutrition and creaminess without any guilt, making this feel like something you're doing right by your body
  • One dish, one oven, minimal cleanup—this came together on my busiest weeknights and somehow felt special every single time
02 -
  • Don't skip the blending step for the squash. I learned this by trying to chop it small enough—it never achieves the same creamy consistency, and you can actually taste the difference in every bite
  • Grate your cheese fresh, not pre-shredded. Those anti-caking agents prevent the sauce from becoming smooth and silky. I discovered this after one frustratingly grainy batch and never went back
  • Season your roasted squash generously before it goes in the oven. Most of the flavor in this dish comes from proper seasoning at each step, not just at the end
03 -
  • The key to perfect squash roasting is not crowding the pan. Give it space to caramelize, and you'll taste the difference in every bite
  • If you can't find gruyère, aged gouda is an excellent substitute that brings similar complexity and richness

Go Back