I’m a firm believer that macaroni and cheese is a year-round comfort food, but this Butternut Squash Mac and Cheese is my official ode to autumn. The first time I tried blending roasted butternut squash into a cheese sauce, I was hooked. It creates a luxuriously creamy, velvety texture and adds a subtle, earthy sweetness that makes traditional mac and cheese feel one-dimensional in comparison.
This is a dish you’ll find yourself craving all season long. It’s the perfect fusion of two beloved comfort foods: the creamy, cheesy goodness of mac and cheese and the sweet, roasted flavor of butternut squash. The sharp cheddar and nutty Gruyère melt into a beautiful, complex sauce, while the crispy panko topping adds a delightful crunch. It’s a “sneakily healthy” dish that feels utterly decadent.
The Ingredients for Your Autumnal Mac and Cheese
- 1 (16 ounce) package elbow macaroni
- 1 (2-pound) butternut squash, peeled, seeded, and cubed
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 cups milk
- 1 cup vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese, divided
- ¾ cup panko breadcrumbs
- 2 tablespoons melted unsalted butter
How to Create Your Butternut Squash Mac and Cheese
Step 1: Cook the Squash and Pasta
First, bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for about 15-20 minutes, or until it is very tender and easily pierced with a fork. Use a slotted spoon to transfer the cooked squash to a blender. In the same pot of boiling water, cook the elbow macaroni according to package directions until al dente. Drain the pasta and set it aside.
Step 2: Create the Creamy Squash Base
While the pasta is cooking, melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced shallot and garlic and cook until softened and fragrant, about 2-3 minutes. Add the sautéed shallot and garlic to the blender with the cooked butternut squash. Pour in the milk, vegetable broth, onion powder, garlic powder, and a pinch of nutmeg. Blend on high until the mixture is completely smooth and creamy.
Step 3: Make the Cheese Sauce
Pour the blended squash mixture into the now-empty large pot and place it over medium heat. Bring it to a gentle simmer. Reduce the heat to low and begin whisking in the shredded cheddar and Gruyère cheese, a handful at a time, until all the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Step 4: Assemble and Bake
Add the cooked elbow macaroni and half of the grated Parmesan cheese to the pot with the cheese sauce. Stir everything together until the pasta is well coated. Pour the mixture into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with the melted butter and the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.
My Best Tips for This Mac and Cheese
My Secret for the Creamiest Sauce
The key to a truly silky, lump-free sauce is to blend the roasted squash while it’s still hot. The heat helps everything emulsify into a perfectly smooth puree. Also, when you’re adding the cheese, make sure your heat is on low and you add it gradually. This prevents the cheese from breaking or becoming greasy and ensures it melts into a velvety river of goodness.
Don’t Skip the Shallot
While you could use a regular onion, I find that a shallot provides a more delicate, slightly sweeter flavor that perfectly complements the butternut squash without overpowering it. It adds a subtle layer of aromatic complexity that really elevates the entire dish.
Freshly Grated Cheese is a Must
For the ultimate creamy, dreamy mac and cheese, it’s so important to grate your own cheese from a block. Pre-shredded cheeses are coated in starches to prevent clumping, which can lead to a gritty texture in your finished sauce. Grating it yourself ensures the smoothest, most luxurious melt.
Delicious Variations to Try
This Butternut Squash Mac and Cheese is fantastic on its own, but it’s also a great canvas for additions. For a boost of greens and earthy flavor, try stirring in a cup of fresh kale or spinach with the pasta. To add a lovely, savory aroma, you can brown some fresh sage leaves in the butter before sautéing the shallots. For a bit of extra protein, cooked and crumbled bacon or pancetta would be a delicious addition to the panko topping.
FAQS
Can I make this ahead of time?
Yes, you can assemble the mac and cheese (without the panko topping) up to a day in advance. Just cover and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then add the panko topping and bake as directed. You may need to add 10-15 minutes to the baking time.
Can I use a different type of squash?
While butternut squash is ideal for its sweet flavor and smooth texture, you could also use other winter squashes like kabocha or even canned pumpkin puree in a pinch. If using canned pumpkin, you can skip the boiling step and just add it directly to the blender.
How do I get an extra crispy topping?
For an even crispier, more golden-brown topping, you can switch the oven to the broil setting for the last 1-2 minutes of cooking. Be sure to watch it very carefully, as the panko can go from golden to burnt in a matter of seconds.
Butternut Squash Mac and Cheese
- Total Time: 70
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Mac and Cheese is the ultimate autumn comfort food. This recipe features a luxuriously creamy and velvety cheese sauce made with roasted butternut squash, sharp cheddar, and nutty Gruyère. Topped with crispy panko breadcrumbs and baked to golden-brown perfection, it’s a “sneakily healthy” dish that feels utterly decadent.
Ingredients
1 (16 ounce) package elbow macaroni
1 (2-pound) butternut squash, peeled, seeded, and cubed
1 tablespoon unsalted butter
1 small shallot, minced
2 cloves garlic, minced
2 cups milk
1 cup vegetable broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 cups shredded sharp Cheddar cheese
2 cups shredded Gruyère cheese
½ cup grated Parmesan cheese, divided
¾ cup panko breadcrumbs
2 tablespoons melted unsalted butter
Instructions
Cook the Squash and Pasta:
Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for 15-20 minutes, until very tender. Use a slotted spoon to transfer the cooked squash to a blender. In the same water, cook the elbow macaroni until al dente. Drain and set aside.
Create the Creamy Squash Base:
While the pasta cooks, melt 1 tablespoon of butter in a small skillet. Sauté the shallot and garlic until fragrant, about 2-3 minutes. Add the sautéed aromatics to the blender with the squash, milk, vegetable broth, onion powder, garlic powder, and nutmeg. Blend on high until completely smooth.
Make the Cheese Sauce:
Pour the blended squash mixture into a large pot over medium heat. Bring to a gentle simmer, then reduce the heat to low. Whisk in the shredded cheddar and Gruyère a handful at a time until the sauce is smooth. Season with salt and pepper.
Assemble and Bake:
Add the cooked macaroni and half of the Parmesan cheese to the sauce, stirring to coat. Pour into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with the melted butter and remaining Parmesan. Sprinkle this over the mac and cheese. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden.
Notes
Make-Ahead Instructions:
You can assemble the mac and cheese (without the panko topping) up to a day in advance. Cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes, add the topping, and bake, adding 10-15 minutes to the baking time if needed.
Extra Crispy Topping:
For an even crispier topping, switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it very carefully to prevent the breadcrumbs from burning.
Protein Boost:
For a heartier dish, add cooked and crumbled bacon or pancetta to the panko topping before baking.
- Prep Time: 20
- Cook Time: 50
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: butternut squash mac and cheese, fall comfort food, creamy pasta, baked mac and cheese, vegetarian main course, cheesy pasta bake
