Butternut Macaroni and Cheese with Squash
Indulge in the ultimate comfort food with this Butternut Macaroni and Cheese with Squash—a creamy, golden twist on the classic dish! Featuring the natural sweetness of roasted butternut squash blended into a luscious cheese sauce made with sharp cheddar, gruyere, and Parmesan, this recipe delivers a velvety texture and rich flavor in every bite. The crispy topping of panko breadcrumbs adds the perfect crunch, balancing the creaminess of the baked pasta. With hints of paprika and a sprinkle of fresh parsley for a pop of freshness, this hearty casserole is as nourishing as it is indulgent. Perfect for family dinners, cozy gatherings, or a weekday treat, this baked mac and cheese is a crowd-pleaser that showcases the wholesome goodness of squash in a surprising way. Ready in just over an hour, this recipe is your go-to for a fall-inspired, cheesy delight!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 ounces macaroni pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces, discarding seeds and skin.
Toss the squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on the baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized. Set aside to cool slightly.
While the squash is roasting, cook the macaroni pasta according to package instructions in salted boiling water. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook for 5-7 minutes, stirring often, until the mixture thickens and bubbles.
Using a blender or food processor, puree the roasted butternut squash until smooth. Stir the squash puree into the milk mixture.
Lower the heat and add the sharp cheddar, gruyere, and Parmesan cheeses to the sauce in small batches, stirring between each addition until melted and smooth.
Season the sauce with 1/2 teaspoon of salt, the remaining black pepper, and paprika to taste.
Combine the sauce with the cooked macaroni and stir until fully coated. Transfer the mixture to a greased 9x13-inch baking dish.
Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the oven at 400°F (200°C) for 15-20 minutes, or until the breadcrumbs are golden and crispy.
Remove from the oven, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 742 mg | 57% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
