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

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A quick and comforting mac and cheese bake with roasted butternut squash blended into a creamy cheese sauce. Ready in 30 minutes, this crowd-pleasing dish is perfect for busy weeknights and sneaks in extra nutrients.

Ingredients

Scale
  • 2 cups butternut squash, cubed or mashed (fresh or frozen)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup milk (whole or 2%)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs (optional, panko recommended)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (about 7-8 minutes). Drain in a colander and set aside. Do not rinse.
  3. Prepare the squash: If using fresh butternut squash, peel and cube into 1-inch pieces. Toss with olive oil and salt, then roast at 400°F for 20-25 minutes until tender. Cool slightly, then mash or puree until smooth. If using frozen squash, thaw completely and mash well. You should have about 1 cup of squash puree.
  4. Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until it forms a thick paste (roux).
  5. Add the milk slowly: Pour in milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens and comes to a gentle simmer, about 3-4 minutes. It should coat the back of a spoon.
  6. Add seasonings: Stir in garlic powder, onion powder, mustard powder, salt, and black pepper.
  7. Melt in the cheese: Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring until each addition is fully melted before adding more. The sauce should be smooth and velvety.
  8. Add the squash puree: Stir the mashed butternut squash into the cheese sauce until completely combined. The sauce will turn a golden-orange color. Taste and adjust seasoning if needed.
  9. Combine with pasta: Add cooked macaroni to the sauce and stir until every piece is coated.
  10. Prepare the topping: In a small bowl, mix breadcrumbs with olive oil until evenly coated. Sprinkle over the mac and cheese.
  11. Bake: Transfer mixture to a greased 8×8 inch or 9×9 inch baking dish. Bake for 15-20 minutes, until edges are bubbly and top is golden brown. For extra crispy topping, broil for the last 2 minutes, watching closely.
  12. Rest before serving: Let the dish sit for 5 minutes after coming out of the oven. Serve warm.

Notes

For best results, grate your own cheese from a block to avoid graininess. Undercook the pasta slightly since it will continue cooking in the oven. The mustard powder is a secret ingredient that enhances the cheese flavor without tasting like mustard. Let the dish rest for 5 minutes after baking to allow the sauce to set.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy weeknight dinner, comfort food, vegetarian mac and cheese, 30-minute recipe

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