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Creamy Butternut Squash Mac and Cheese – Easy Healthy Dinner

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This creamy butternut squash mac and cheese is rich, satisfying, and a little bit surprising. Roasted squash creates a silky sauce that feels decadent but has less heavy cream and butter than traditional recipes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 12 ounces (340g) elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 ½ cups (170g) sharp cheddar cheese, grated
  • ½ cup (55g) Parmesan cheese, grated
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg, freshly grated
  • ½ cup panko breadcrumbs (optional)
  • 2 tablespoons butter, melted (for topping, optional)
  • 2 tablespoons Parmesan cheese, grated (for topping, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 35-45 minutes until fork-tender and caramelized.
  3. Let the squash cool slightly, then scoop the flesh into a blender or food processor. Blend until completely smooth. Set aside.
  4. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain (do not rinse).
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until pale golden and nutty.
  6. Slowly pour in the milk while whisking continuously. Cook for 3-4 minutes until thickened enough to coat the back of a spoon. Reduce heat to low.
  7. Add the butternut squash puree, nutritional yeast, garlic powder, and nutmeg. Whisk until smooth. Season with salt and pepper.
  8. Gradually sprinkle in the cheddar and Parmesan, stirring constantly until each addition is melted and the sauce is smooth.
  9. Pour the drained pasta into the sauce and stir gently until evenly coated.
  10. If making the topping, mix panko breadcrumbs with melted butter and Parmesan in a small bowl.
  11. Transfer the mac and cheese to a greased 9×13 inch baking dish. Sprinkle the breadcrumb mixture evenly over the top.
  12. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. For extra browning, broil for 1-2 minutes.
  13. Let rest for 5-10 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates flavor and removes excess moisture. Grate your own cheese from a block for a smooth sauce. Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy mac and cheese, vegetarian mac and cheese, easy dinner

Find it online: https://piperplate.com/creamy-butternut-squash-mac-and-cheese-easy-healthy-dinner/