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Quick Roasted Butternut Squash Mac and Cheese

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A creamy, savory mac and cheese with a subtle sweetness from roasted butternut squash. This quick and easy weeknight dinner comes together in about 30 minutes and is a crowd-pleaser that even vegetable-avoiders will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 3 cloves garlic, whole
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken or vegetable broth (low-sodium recommended)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Monterey Jack cheese, shredded
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional but recommended)
  • 1/2 cup panko breadcrumbs (optional for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch cubes. Toss squash cubes and whole garlic cloves on a baking sheet with olive oil, salt, and pepper. Spread in a single layer.
  2. Roast squash for 25-30 minutes, flipping halfway, until tender and edges are caramelized. A fork should slide in easily.
  3. While squash roasts, bring a large pot of generously salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside (do not rinse).
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until it smells like toasted pie crust (do not brown).
  5. Slowly whisk in milk and broth. Bring to a gentle simmer, whisking constantly, until thickened (about 3-4 minutes). Sauce should coat the back of a spoon.
  6. Transfer roasted squash and garlic to a blender. Add 1 cup of the hot milk sauce. Blend until completely smooth and velvety.
  7. Pour squash puree back into the saucepan with the remaining milk sauce. Stir to combine. Reduce heat to low. Add shredded cheddar and Gruyère (or Monterey Jack) a handful at a time, stirring until each addition is fully melted. Stir in Dijon mustard and nutmeg. Season with salt and pepper to taste.
  8. Add drained pasta to the cheese sauce. Stir gently until all pasta is coated. If too thick, add a splash of warm milk or reserved pasta water. Serve immediately. For a crunchy topping, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.

Notes

Don’t skip roasting the squash—it concentrates the sweetness and adds depth. Always shred cheese from a block for a smoother sauce. Keep heat low when adding cheese to prevent graininess. Reserve pasta water to adjust sauce consistency. For a dairy-free version, use unsweetened oat milk or full-fat coconut milk, dairy-free butter, and vegan cheese shreds.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, roasted squash mac and cheese, weeknight dinner, comfort food, creamy mac and cheese

Find it online: https://lenatable.com/quick-roasted-butternut-squash-mac-and-cheese/