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Quick Cheesy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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This creamy, cheesy mac and cheese is secretly packed with butternut squash for a nutritional boost. It’s a quick and easy weeknight dinner that feels indulgent but is secretly a little bit healthy.

Ingredients

Scale
  • 2 cups (about 280g) peeled and cubed butternut squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 8 ounces (about 225g) elbow macaroni or any short pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup butternut squash puree
  • 2 cups (about 8 ounces) shredded sharp cheddar cheese
  • ½ cup (about 2 ounces) grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg (optional)
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until fork-tender.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Transfer roasted squash to a blender. Add ¼ cup water or milk and blend until smooth. Set aside 1 cup of puree.
  4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk while whisking constantly. Cook until thickened, about 3-4 minutes.
  5. Reduce heat to low. Add butternut squash puree, cheddar, Parmesan, garlic powder, and nutmeg. Stir until cheese is melted and sauce is smooth. Season with salt and pepper.
  6. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and cheese sauce. Stir until pasta is coated. Pour into a greased 9×13 inch baking dish.
  7. In a small bowl, mix panko breadcrumbs, melted butter, and 2 tablespoons Parmesan. Sprinkle over the mac and cheese.
  8. Bake for 15-20 minutes until topping is golden brown and sauce is bubbly. Let rest for 5 minutes before serving.

Notes

Don’t skip the nutmeg—it enhances the squash and cheese flavors. Grate your own cheese for a smoother sauce. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend. To make ahead, assemble without topping, refrigerate up to 24 hours, then add topping and bake for an additional 5-10 minutes.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, cheesy pasta, weeknight dinner, comfort food, vegetarian mac and cheese, hidden vegetable recipe

Find it online: https://bakebelle.com/quick-cheesy-butternut-squash-mac-and-cheese-bake/