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Creamy Butternut Squash Mac and Cheese (Easy Healthy Recipe)

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This creamy butternut squash mac and cheese is comfort food reimagined—lighter, brighter, but with the same soul-soothing satisfaction. Roasted squash creates a velvety sauce that clings to every piece of pasta, making you forget you’re eating vegetables for dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1/2 medium onion, roughly chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut butternut squash in half lengthwise, scoop out seeds, rub cut sides with olive oil and salt. Place cut-side down on baking sheet. Add garlic cloves (in skins) to sheet. Roast 35-40 minutes until squash is tender. Let cool 10 minutes. Squeeze roasted garlic from skins.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni al dente according to package directions. Drain, reserving 1 cup pasta water.
  3. Scoop roasted squash flesh into blender. Add roasted garlic, chopped onion, and 1 cup broth. Blend until completely smooth, about 60 seconds.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly, until light golden and nutty.
  5. Slowly whisk in milk until smooth. Add remaining broth and blended squash mixture. Whisk until combined and thickened, about 3 minutes.
  6. Reduce heat to low. Add shredded cheddar and Parmesan a handful at a time, stirring until melted. Stir in Dijon mustard, nutmeg, and thyme if using. Season with salt and pepper to taste.
  7. Pour cheese sauce over cooked macaroni and stir to coat. Transfer to greased 9×13 baking dish. Sprinkle panko breadcrumbs evenly on top, dot with small pieces of butter.
  8. Bake at 375°F (190°C) for 15 minutes until bubbly. Switch to broil for 2-3 minutes until golden brown. Let rest 5 minutes before serving.

Notes

Roast the squash instead of boiling to concentrate flavor and prevent watery sauce. Grate your own cheese to avoid grainy sauce from anti-caking agents. Cook pasta al dente as it will continue cooking in the oven. Let the dish rest 5 minutes after baking for the sauce to set. Watch the broiler carefully to prevent burning the topping.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, creamy mac and cheese, vegetarian mac and cheese, easy mac and cheese recipe

Find it online: https://lucastable.com/creamy-butternut-squash-mac-and-cheese-easy-healthy-recipe/