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Easy Butternut Squash Mac and Cheese (Best 30-Minute Recipe)

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This easy butternut squash mac and cheese is creamy, a little sweet, and completely satisfying—without the boxed stuff or a complicated roux. The squash does the heavy lifting, and you barely have to do anything.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900g), halved and seeds scooped out
  • 1 cup whole milk (240 ml)
  • 2 cups sharp cheddar cheese (200g), grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 8 ounces elbow macaroni (225g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup reserved pasta water (60 ml)
  • 1/4 cup panko breadcrumbs (30g) (optional)
  • 1 tablespoon melted butter (15g) (optional)
  • 2 tablespoons grated Parmesan (15g) (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place the halved squash cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and season with a pinch of salt. Roast for 20-25 minutes, until fork-tender.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Drain and set aside.
  3. Let the squash cool for about 5 minutes. Scoop the flesh into a blender. Add the milk, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Blend on high until completely smooth, about 30 seconds.
  4. Transfer the blended squash mixture to a large pot over low heat. Add the shredded cheddar cheese and stir constantly until fully melted and smooth. If too thick, stir in a splash of reserved pasta water. Taste and adjust seasoning.
  5. Add the drained pasta to the pot with the cheese sauce. Stir until every piece is coated. If using topping, transfer to a 9×13 inch baking dish, top with panko mixture, and broil for 2-3 minutes until golden.
  6. Let the mac and cheese rest for 2-3 minutes before serving. Serve hot, garnished with fresh parsley or extra black pepper if desired.

Notes

Do not over-blend the sauce once the cheese is in. Blend the squash and milk first, then stir in the cheese by hand to avoid graininess. Grate your own cheese for best melting. Reserve more pasta water than you think you need.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, healthy mac and cheese, 30 minute dinner, weeknight dinner, vegetarian mac and cheese

Find it online: https://lumalunch.com/easy-butternut-squash-mac-and-cheese-best-30-minute-recipe/