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Best Cheesy Butternut Squash Mac and Cheese Recipe (Easy!)

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This creamy, indulgent mac and cheese features roasted butternut squash blended into a velvety cheese sauce. It’s a crowd-pleasing dish that’s perfect for dinner parties, potlucks, and holiday gatherings, with a sweet and nutty flavor that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 ounces) elbow macaroni or cavatappi pasta
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups (8 ounces) sharp cheddar cheese, freshly grated
  • 1 cup (4 ounces) Gruyère or fontina cheese, freshly grated
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)
  • Fresh thyme or sage leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash (microwave whole squash for 2-3 minutes to soften skin), cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  2. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized with golden-brown edges.
  3. While squash roasts, bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente (about 1-2 minutes less than recommended). Reserve 1 cup of pasta water, then drain pasta and set aside.
  4. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until roux is slightly nutty but not browned.
  5. Slowly pour in milk and heavy cream, whisking continuously to prevent lumps. Cook over medium heat, stirring frequently, until sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Transfer roasted squash to a blender or food processor. Add about 1/2 cup of the milk mixture and blend until completely smooth and velvety.
  7. Reduce heat on sauce to low. Whisk in squash puree until fully incorporated. Gradually add cheddar, Gruyère, and Parmesan cheese, a handful at a time, stirring constantly until each addition is melted before adding the next.
  8. Stir in Dijon mustard and nutmeg. Season with salt and pepper to taste. If sauce is too thick, thin with a splash of reserved pasta water.
  9. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta with cheese sauce, stirring until every piece is coated. Transfer to a greased 9×13 inch baking dish and spread evenly.
  10. If using breadcrumb topping, mix panko with melted butter and Parmesan cheese in a small bowl. Sprinkle evenly over the mac and cheese.
  11. Bake for 20-25 minutes, until sauce is bubbly and top is golden brown. For extra-crispy topping, broil for 2-3 minutes, watching carefully to prevent burning.
  12. Let dish rest for 5-10 minutes before serving. Garnish with fresh thyme or sage leaves if desired.

Notes

For best results, grate your own cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Roast the squash until deeply caramelized for maximum flavor. The dish can be assembled (without breadcrumb topping) up to 2 days in advance and refrigerated; add topping and bake for 30-35 minutes when ready. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, cheesy pasta, fall recipe, comfort food, vegetarian mac and cheese, holiday side dish

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