Butternut Squash Macaroni Cheese (Printable Version)

Rich and creamy macaroni with roasted butternut squash and melted cheddar for a comforting dish.

# What You Need:

→ Vegetables

01 - 1 small butternut squash (about 1.54 lbs), peeled, seeded, and cut into 0.8 inch cubes
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 10.5 oz macaroni or short pasta

→ Dairy

05 - 3.5 tbsp unsalted butter
06 - 3 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 4.2 oz mature cheddar cheese, grated
09 - 1.75 oz Parmesan cheese, grated

→ Spices & Seasonings

10 - 1/2 tsp ground nutmeg
11 - 1/2 tsp mustard powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Topping

14 - 1.4 oz panko breadcrumbs
15 - 0.7 oz grated Parmesan cheese
16 - 2 tsp olive oil

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Spread the butternut squash cubes on the prepared tray. Drizzle with 1 tsp olive oil and season with salt and black pepper. Roast for 25 minutes or until tender and lightly browned.
03 - While the squash roasts, cook the macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
04 - In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic; cook until softened, about 3 to 4 minutes.
05 - Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Continue cooking and stirring until the sauce thickens, approximately 5 minutes.
06 - Add the roasted butternut squash to the sauce and puree using an immersion blender or transfer to a blender until smooth.
07 - Stir in the cheddar cheese, Parmesan, ground nutmeg, mustard powder, salt, and black pepper. Remove from heat once the cheese has melted and the sauce is smooth.
08 - Mix the cheese sauce with the drained macaroni. Transfer the mixture into a lightly greased baking dish.
09 - In a small bowl, combine panko breadcrumbs with 2 tsp olive oil and 0.7 oz grated Parmesan. Sprinkle evenly over the pasta.
10 - Bake for 15 minutes or until the top is golden and bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The butternut squash adds natural sweetness and silky texture without any heavy cream.
  • It comes together in about an hour, making it perfect for weeknight dinners when you want something that tastes like you actually tried.
  • Even people who claim they don't like squash end up asking for seconds.
02 -
  • Don't skip the roasting step for the squash; it concentrates the flavor and adds a subtle sweetness that raw squash can't match.
  • Blend that roasted squash until it's completely smooth—even small chunks will give you a grainy texture that ruins the creamy dream you're going for.
  • Taste the sauce before you mix it with the pasta; it's your last chance to adjust the seasonings properly.
03 -
  • Make sure your squash is truly roasted until tender and slightly caramelized; this is where most of the flavor magic happens.
  • When you're blending the squash into the sauce, do it in batches if using a regular blender, and never fill it more than halfway to avoid hot sauce accidents.
  • The panko topping is best added just before baking so it stays crispy on top rather than soaking up sauce during the cooking process.

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