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Creamy Butternut Squash Mac and Cheese Bake: Easy 30-Min Recipe

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A quick and easy 30-minute mac and cheese bake with a velvety butternut squash sauce, sharp cheddar, and a crispy breadcrumb topping. Perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 cup whole milk (or unsweetened oat milk for dairy-free)
  • 2 cloves garlic, smashed
  • 1 teaspoon salt (plus more for roasting)
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • 8 ounces elbow macaroni (or any short pasta like shells or cavatappi)
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour (or gluten-free 1:1 flour blend)
  • ½ cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons melted butter
  • ¼ cup Parmesan cheese, grated (for topping)
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, a pinch of salt, and the smashed garlic cloves. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, until fork-tender and edges are caramelized.
  3. While the squash roasts, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside (do not rinse).
  4. Transfer the roasted squash and garlic to a blender. Add the milk, salt, pepper, and nutmeg. Blend on high until completely smooth. Taste and adjust seasoning if needed.
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the roux is toasty.
  6. Slowly pour the squash puree into the roux, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes, stirring often, until thickened.
  7. Reduce heat to low. Add the shredded cheddar and Parmesan cheese, a handful at a time, stirring until each addition is fully melted before adding the next. Do not let the sauce boil after adding cheese.
  8. Add the cooked pasta to the cheese sauce and stir until every piece is coated. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
  9. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
  10. Bake for 15-18 minutes, until the topping is golden brown and the edges are bubbly. For extra color, broil for the last 1-2 minutes, watching closely.
  11. Let the bake rest for 5 minutes before serving. Garnish with fresh thyme if desired.

Notes

For best results, shred your own cheese from a block to avoid graininess. Season in layers: salt the squash before roasting, salt the pasta water, and season the sauce as you go. The sauce will thicken as it cools, so don’t worry if it seems thin initially. If you don’t have a blender, mash the roasted squash with a potato masher for a chunkier texture.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, 30-minute recipe, baked mac and cheese, vegetarian mac and cheese, creamy mac and cheese

Find it online: https://lumalunch.com/creamy-butternut-squash-mac-and-cheese-bake-easy-30-min-recipe/