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Creamy Butternut Squash Mac and Cheese Best No-Boil Baked Pasta Recipe

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This creamy butternut squash mac and cheese uses a no-boil method that saves time and dishes. The squash makes the sauce silky and sweet without needing tons of heavy cream or processed cheese, and the pasta cooks right in the sauce as it bakes.

Ingredients

  • Butternut squash, peeled and cubed (about 3 cups, or one medium squash)
  • Unsalted butter, 2 tablespoons
  • All-purpose flour, 2 tablespoons
  • Whole milk, 2 cups
  • Garlic cloves, 2, minced
  • Salt, 1 teaspoon
  • Black pepper, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Elbow macaroni or any short pasta, 12 ounces (uncooked)
  • Sharp cheddar cheese, 2 cups shredded
  • Mozzarella cheese, 1 cup shredded
  • Parmesan cheese, ½ cup grated
  • Panko breadcrumbs, ½ cup (optional)
  • Butter, 1 tablespoon, melted (for topping, optional)
  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. Peel and cube butternut squash into 1-inch pieces. Place in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until fork-tender. Drain and set aside.
  2. In the same saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly.
  3. Slowly pour in milk while whisking, and continue stirring until the mixture thickens slightly, about 2-3 minutes.
  4. Transfer cooked squash and milk mixture to a blender. Add salt, pepper, and nutmeg. Blend on high until completely smooth, about 30-45 seconds. Adjust seasoning if needed.
  5. Preheat oven to 375°F (190°C). In a large mixing bowl, combine uncooked pasta with butternut squash sauce. Stir until every piece of pasta is coated.
  6. Pour half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle with half of the shredded cheddar and mozzarella. Add remaining pasta mixture, then top with remaining cheese and grated Parmesan. Press down gently with a spatula.
  7. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the top of the casserole.
  8. Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden brown and bubbly. Pasta should be tender when poked with a fork.
  9. Let rest for 5 minutes before serving to allow the sauce to set.

Notes

Don’t skip the nutmeg—it brings out the squash’s sweetness. Grate your own cheese for smooth melting. Cover tightly with foil to ensure pasta cooks through. Let rest 5 minutes before serving to thicken the sauce. For a dairy-free version, use unsweetened oat milk and vegan cheese. For gluten-free, use gluten-free pasta and a 1:1 gluten-free flour blend.

Nutrition

Keywords: butternut squash mac and cheese, no-boil baked pasta, creamy mac and cheese, easy weeknight dinner, comfort food, vegetarian pasta

Find it online: https://bakebelle.com/creamy-butternut-squash-mac-and-cheese-best-no-boil-baked-pasta-recipe/