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Best Easy Cozy Roasted Butternut Squash Mac and Cheese

roasted butternut squash mac and cheese - featured image
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This creamy, velvety mac and cheese features deeply caramelized roasted butternut squash blended into a rich cheese sauce. It’s a cozy, comforting dish that’s perfect for weeknights or special occasions, with a subtle sweetness and nutty flavor that elevates classic comfort food.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 ounces (340g) cavatappi or elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • ½ cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons melted butter (for topping, optional)
  • 2 tablespoons grated Parmesan (for topping, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast squash for 25-30 minutes, flipping halfway, until tender and edges are caramelized. Let cool slightly for about 5 minutes.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water. Do not rinse pasta.
  4. Transfer roasted squash to a blender. Add ½ cup reserved pasta water. Blend until completely smooth and silky. Set aside.
  5. In the same large pot, melt 2 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes until nutty.
  6. Slowly pour in milk and heavy cream while whisking constantly. Cook until thickened, about 3-4 minutes. Reduce heat to low.
  7. Add shredded cheddar and Parmesan cheese one handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, and smoked paprika.
  8. Pour squash puree into cheese sauce and whisk until combined. Taste and adjust seasoning with salt and pepper if needed.
  9. Add drained pasta to sauce and stir gently until coated. If sauce is too thick, add a little reserved pasta water to loosen.
  10. For optional crispy topping: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. Mix panko, melted butter, and Parmesan; sprinkle over top. Bake for 15-20 minutes until bubbly and golden.

Notes

Don’t skip roasting the squash—it concentrates the sugars and adds deep flavor. Always grate your own cheese for a smooth sauce. Reserve pasta water to adjust sauce consistency. For gluten-free, use gluten-free pasta and flour blend. For dairy-free, use vegan butter, unsweetened oat milk, and dairy-free cheese.

Nutrition

Keywords: butternut squash mac and cheese, roasted squash mac and cheese, creamy mac and cheese, comfort food, vegetarian mac and cheese, easy mac and cheese

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