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Cozy Butternut Squash Mac and Cheese Bake

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A creamy, rich mac and cheese made with roasted butternut squash instead of cheese, topped with a golden, crunchy breadcrumb crust. This easy, comforting dish is perfect for fall dinners and holiday sides.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs or 900g), peeled, seeded, and cubed
  • 8 oz (225g) elbow macaroni or other short pasta
  • 3 tablespoons (42g) unsalted butter, divided
  • 2 tablespoons (16g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 3 tablespoons (15g) nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup (30g) panko breadcrumbs
  • 1/4 cup (25g) finely grated Parmesan cheese (optional)
  • 4–5 fresh sage leaves, chopped (optional)
  • 1 tablespoon olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions, subtracting 1 minute from the cooking time for al dente. Drain and set aside (do not rinse).
  4. Transfer roasted squash to a blender. Add 1/2 cup of the milk and a splash of water. Blend until completely smooth. Set aside (about 1.5 cups puree).
  5. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add flour and whisk constantly for 1 minute. Slowly pour in remaining 1.5 cups milk, whisking continuously, until mixture thickens (3-4 minutes).
  6. Reduce heat to low. Add squash puree, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth and combined. Adjust seasonings to taste.
  7. In a large bowl, combine cooked pasta and squash sauce. Stir gently until pasta is evenly coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  8. In a small skillet over medium heat, melt remaining 1 tablespoon butter. Add panko breadcrumbs and stir until golden and toasted (2-3 minutes). If using, stir in Parmesan and sage at the end. Sprinkle topping evenly over the mac and cheese.
  9. Bake for 20-25 minutes, until top is golden brown and sauce is bubbly around edges. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  10. Let rest for 5 minutes before serving. Serve hot.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. Undercook the pasta by 1 minute to avoid mushiness. Let the bake rest for 5 minutes before serving to allow the sauce to set. For make-ahead, assemble without topping, refrigerate, then add topping and bake (add 5-10 minutes).

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, fall comfort food, vegetarian mac and cheese, easy mac and cheese

Find it online: https://cookyep.com/cozy-butternut-squash-mac-and-cheese-bake-the-best-easy-recipe/