Butternut Squash Mac and Cheese (Printable)

Creamy pasta dishes up roasted squash and cheese. A nutritious twist for cozy, family-friendly vegetarian meals.

# What You'll Need:

→ Pasta

01 - 12 ounces elbow macaroni or small pasta shells

→ Vegetables

02 - 1 medium butternut squash, peeled and diced (about 18 ounces)
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Dairy and Cheese

05 - 2 tablespoons unsalted butter
06 - 1 ½ cups whole milk
07 - 1 cup shredded sharp cheddar cheese
08 - ½ cup shredded Gruyère cheese
09 - ¼ cup grated Parmesan cheese
10 - ¼ cup sour cream

→ Seasonings

11 - ½ teaspoon salt, plus more to taste
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg
14 - ½ teaspoon mustard powder (optional)

→ Topping (optional)

15 - ½ cup panko breadcrumbs
16 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Toss diced butternut squash with 1 tablespoon olive oil, a pinch of salt and pepper. Arrange in a single layer and roast for 20 to 25 minutes until tender and lightly browned.
02 - While the squash roasts, bring a large pot of salted water to a boil. Add pasta and cook until al dente per package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons unsalted butter. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Add roasted butternut squash to the saucepan with onion and garlic. Pour in 1 ½ cups whole milk. Puree the mixture with an immersion blender (or transfer to a blender) until completely smooth.
05 - Return the pureed mixture to the saucepan. Stir in sharp cheddar, Gruyère, Parmesan, and sour cream. Mix in mustard powder and nutmeg. Cook, stirring, until cheese is melted and sauce is silky. Adjust seasoning with additional salt and pepper to taste.
06 - Gently fold the cooked pasta into the cheese sauce, ensuring even coating.
07 - For a baked topping, preheat broiler. Mix panko breadcrumbs with melted butter, then sprinkle over pasta in an oven-safe dish. Broil for 2 to 3 minutes until golden brown.
08 - Dish out hot, garnished with extra Parmesan or fresh chopped herbs if desired.

# Expert Advice:

01 -
  • Uses everyday ingredients that you probably already have
  • Packed with hidden veggies for extra nutrition
  • Family friendly and quick enough for busy nights
  • Versatile for different diets and tastes
02 -
  • Perfect for making ahead and reheating
  • Sneaks extra veggies into a kid favorite
  • Cheese sauce stays creamy even after baking
03 -
  • Roasting the squash is essential for deep flavor do not rush this step
  • Always grate cheese yourself for the smoothest sauce
  • Stir pasta into sauce while both are hot for best coating
  • I learned that kids actually love helping with the breadcrumb topping and it makes them proud to serve

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