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Roasted Butternut Squash Mac and Cheese

This mac and cheese features a smooth, velvety sauce made from pureed roasted butternut squash, combined with cheesy pasta. The dish results in a creamy, slightly thickened final texture with golden edges and a vibrant orange hue, offering a seasonal twist on classic comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small butternut squash peeled and cubed
  • 8 oz elbow macaroni
  • 2 cups cheddar cheese shredded
  • 1 cup milk whole or full-fat
  • 2 tbsp butter
  • 1 clove garlic minced
  • 1/2 tsp nutmeg optional
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender
  • Saucepan
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a little oil, and roast until tender and caramelized around the edges, about 25-30 minutes. Once done, transfer the squash to a blender and blend until smooth and velvety.
  2. Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente according to package instructions, about 8 minutes, then drain and set aside.
  3. In a saucepan, melt the butter over medium heat and add the minced garlic. Sauté until fragrant, about 30 seconds, making the kitchen smell warm and garlicy.
  4. Stir in the blended butternut squash, then pour in the milk and cook, stirring gently, until the sauce is heated through and begins to thicken slightly, about 5 minutes. Add a pinch of salt, pepper, and nutmeg to taste.
  5. Gradually fold in the shredded cheese, stirring constantly until the cheese melts completely, creating a smooth, cheesy sauce. If the sauce gets too thick, loosen it with a splash of additional milk.
  6. Add the cooked pasta to the cheese sauce, tossing gently to coat every piece evenly. Let it simmer for a minute so all flavors meld together.
  7. Serve the roasted butternut squash mac and cheese hot, garnished with a little extra cheese or fresh herbs if desired. Enjoy the creamy, colorful dish that's perfect for fall.

Notes

Roast the squash ahead for easier prep. Adjust cheese and seasoning to your taste. This dish pairs well with a simple green salad.