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Roasted butternut squash macaroni and cheese with creamy sauce and parmesan topping
Isaac blogger

Butternut Squash Mac and Cheese

Creamy roasted butternut squash mac and cheese with a velvety sauce, tender pasta, and a lightly golden baked finish. Cozy, balanced, and perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Pasta
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Squash
  • 1½ pounds butternut squash, peeled and cubed
  • Cooking spray or oil
  • Salt and black pepper
  • Pasta
  • 10 ounces elbow macaroni
  • Sauce
  • 2 tablespoons olive oil
  • 2 –3 cloves garlic, minced
  • 1½ tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • Topping
  • ¼ cup grated parmesan cheese

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Roast Squash
  4. Preheat oven to 400°F (200°C). Spread squash on a lined baking sheet, coat lightly with oil, and season. Roast 25–30 minutes until fork-tender and lightly caramelized.
  5. Cook Pasta
  6. Cook pasta according to package directions until just al dente. Drain and set aside.
  7. Make Sauce Base
  8. Heat olive oil in a saucepan over medium heat. Add garlic and cook briefly until fragrant. Stir in flour and cook about 1 minute, stirring constantly.
  9. Add Milk
  10. Gradually whisk in milk and cook, stirring, until smooth and slightly thickened.
  11. Add Cheese
  12. Reduce heat and stir in cheddar cheese until melted and smooth.
  13. Blend Squash
  14. Blend half of the roasted squash into the sauce until completely smooth.
  15. Combine
  16. Stir pasta, sauce, and remaining squash together.
  17. Bake
  18. Transfer to a greased baking dish, sprinkle with parmesan, and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden.
  19. Serve
  20. Let rest 5 minutes before serving.

Notes

  • Roast squash until lightly browned for deeper flavor.
  • Use freshly shredded cheese for smoother melting.
  • Cook pasta just until tender before baking.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Reheat gently at 350°F (175°C) or on stovetop with a splash of milk until heated through.