Description
This ultimate Creamy Butternut Squash Mac and Cheese combines tender roasted butternut squash puree with a rich, three-cheese sauce and perfectly cooked macaroni. Baked until golden and bubbly, it’s a comforting, savory-sweet dish perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash (approx. 1.5–2 lbs / 700-900g), peeled, seeded, and cubed
- 2 tablespoons (30ml) olive oil
- 1/2 teaspoon (2.5g) salt, plus more for pasta water
- 1/4 teaspoon (0.5g) black pepper
- 1 pound (450g) elbow macaroni
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) milk (whole milk recommended)
- 1/4 teaspoon (0.5g) ground nutmeg
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) shredded Gruyere cheese
- 1/2 cup (50g) grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. Let cool slightly, then puree in a blender or food processor until smooth.
- Cook the elbow macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- Stir in the salt, pepper, and nutmeg.
- Remove from heat and stir in the cheddar cheese, Gruyere cheese, and Parmesan cheese until melted and smooth.
- Stir in the butternut squash puree and cooked macaroni. Mix well to combine.
- Pour the mac and cheese into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- Freshly Shredded Cheese: Always shred cheese from a block for best melting and smoothest sauce texture.
- Butternut Squash Tips: Roast the squash until very tender to ensure a silky-smooth puree.
- Reheating: Add a splash of milk when reheating on the stovetop or in the microwave to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking, Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approx. 1.5 cups)
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Creamy Butternut Squash Mac and Cheese, butternut squash, mac and cheese, baked mac and cheese, comfort food, fall recipe, cheesy pasta, vegetarian, easy mac and cheese
