Butternut Squash Macaroni and Cheese
Indulge in the ultimate comfort food makeover with this creamy and flavorful Butternut Squash Macaroni and Cheese! Perfectly roasted butternut squash adds a naturally sweet and velvety twist to the classic dish, blending seamlessly with a rich cheese sauce made from sharp cheddar and Parmesan. With a golden, buttery panko breadcrumb topping, this baked mac and cheese offers the ideal balance of crunchy and creamy textures. Packed with wholesome ingredients and seasoned with garlic and onion powder for a savory depth, it’s a crowd-pleasing dish that's as cozy as it is satisfying. Whether you're looking for a family-friendly dinner or a festive holiday side, this butternut squash mac and cheese is guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 3 cups (peeled, cubed) butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese (for topping)
- 2 tablespoons unsalted butter (melted)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed butternut squash on the prepared baking sheet. Drizzle with olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.
Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a blender or food processor, puree the roasted butternut squash until smooth. 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.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until thickened.
Stir in the pureed butternut squash, cheddar cheese, Parmesan cheese, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until the cheese is completely melted and the sauce is smooth.
Add the cooked macaroni to the sauce, stirring to coat the pasta evenly with the cheese sauce.
Preheat your broiler. Transfer the mac and cheese to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
Place the dish under the broiler for 2-3 minutes, or until the topping is golden brown and crispy. Keep a close eye to prevent burning.
Remove the dish from the oven and let it sit for 5 minutes before serving. Enjoy your creamy, cheesy butternut squash mac and cheese!
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 630 mg | 48% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 560 mg | 12% | |
*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.
