Creamy Butternut Squash Mac & Cheese
Golden, cozy, and secretly packed with veggies—this Creamy Butternut Squash Mac & Cheese is perfect for chilly evenings or busy nights when you need something quick, wholesome, and family-approved!
Servings 6 servings
Equipment
- 1 Baking Sheet
- 1 Large Pot
- 1 Colander
- 1 Blender or Food Processor Or immersion blender + tall jar
- 1 Skillet Small
- 1 Wooden Spoon or Spatula
- 1 Measuring Cups and Spoons
- 1 Baking Dish Optional, 8x8-inch
Ingredients
- 1 medium Butternut Squash About 2 lbs, peeled, seeded, and cut into 1-inch cubes
- 2 cloves Garlic Peeled
- 1 tbsp Olive Oil
- ¾ tsp Kosher Salt Divided
- ¼ tsp Freshly Ground Black Pepper Divided
- 1 lb Short Pasta Whole-wheat or regular elbows, shells, or cavatappi
- 1½ cups Whole Milk Or unsweetened almond milk
- 2 tbsp Unsalted Butter Divided
- 1 cup Sharp Cheddar Freshly shredded, 4 oz
- 1 cup Gruyère or Mild Swiss Freshly shredded, or extra cheddar, 4 oz
- ½ cup Parmesan Finely grated, 2 oz
- ¼ tsp Ground Nutmeg
- ½ tsp Dried Sage Or 1 tbsp fresh minced sage, optional
- ½ cup Reserved Pasta Cooking Water As needed
- ¾ cup Panko Breadcrumbs
- 1 tbsp Olive Oil or Unsalted Butter For toasting panko
- 1 cup Frozen Peas Thawed, optional
- 2 cups Baby Spinach Wilted, optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss cubed butternut squash and whole garlic cloves with 1 tbsp olive oil, ½ tsp salt and ⅛ tsp pepper. Spread in one layer on the baking sheet and roast 25–30 minutes, until squash is very tender and edges are golden.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente (usually 8–10 minutes). Reserve ½ cup pasta cooking water, then drain and return pasta to the pot.
- When squash is done, let it cool 5 minutes. Transfer roasted squash and garlic to a blender or food processor. Add milk, 1 tbsp butter, nutmeg, sage (if using), and remaining ¼ tsp salt and ⅛ tsp pepper. Blend until completely smooth, adding reserved pasta water a tablespoon at a time if needed to reach a pourable, creamy sauce.
- Over low heat, add the squash sauce to the drained pasta and stir to coat. Add shredded cheddar, Gruyère, and half the Parmesan, stirring until cheese melts and sauce is smooth. If sauce seems too thick, stir in a little more reserved pasta water or milk.
- Taste and adjust seasoning with more salt or pepper if needed. Stir in optional peas or wilted spinach now if using.
- For the topping: heat 1 tbsp olive oil or 1 tbsp butter in a small skillet over medium heat. Add panko and toast, stirring, until golden and crisp, 2–3 minutes. Remove from heat.
- Serve immediately topped with toasted panko and remaining Parmesan. Optional: transfer to a buttered 8x8-inch baking dish, sprinkle topping and bake at 400°F for 10–12 minutes for a bubbly golden top.
Notes
Storage: Refrigerate leftovers in an airtight container 3–4 days. Reheat gently on the stove with a splash of milk to loosen the sauce, or microwave in short bursts. Substitutions: Use half whole-wheat pasta for more fiber, swap Gruyère for extra cheddar, or use unsweetened almond milk and vegan cheeses for dairy-free. Kid-friendly tips: Leave out nutmeg if preferred, finely mash a few extra roasted squash cubes into the sauce for thicker texture, or stir in peas for extra color and nutrients.
