Butternut Mac Cheese (Printable)

Pasta coated in smooth squash sauce topped with golden panko and parmesan for a rich, comforting bake.

# Ingredient List:

→ Pasta

01 - 10 oz elbow macaroni or short pasta

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - Salt and pepper, to taste

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, grated
09 - ½ cup gruyère cheese, grated
10 - ¼ cup parmesan cheese, grated
11 - ½ tsp ground nutmeg
12 - ½ tsp mustard powder (optional)

→ Topping

13 - ⅓ cup panko breadcrumbs
14 - 1 tbsp melted butter
15 - 2 tbsp grated parmesan cheese

# Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on the baking tray and roast for 20 to 25 minutes until fork-tender and caramelized. Let cool slightly.
03 - Meanwhile, cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
04 - Blend roasted butternut squash with a splash of milk until smooth using a blender or food processor.
05 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
06 - Gradually pour in milk, whisking constantly until mixture thickens and becomes smooth, about 5 minutes.
07 - Stir in the butternut squash puree, cheddar, gruyère, parmesan, nutmeg, and mustard powder. Cook until cheeses melt and sauce is smooth. Season with salt and pepper to taste.
08 - Add cooked pasta to the sauce and stir until pasta is evenly coated.
09 - Pour the pasta mixture into a greased baking dish.
10 - Mix panko breadcrumbs with melted butter and parmesan cheese. Sprinkle evenly over the pasta.
11 - Bake at 400°F for 15 minutes until topping is golden and bubbling. Let cool slightly before serving.

# Expert Advice:

01 -
  • The roasted butternut squash sneaks in natural sweetness and creaminess without any heavy cream—it's like a secret ingredient that makes everyone ask what your trick is
  • Three cheeses layered together create this ridiculously complex, sophisticated flavor that tastes way more impressive than the effort it takes
  • It's genuinely vegetarian comfort food that doesn't feel like you're missing anything, even if you're serving it to meat-eaters
  • The whole thing comes together in an hour, start to finish, which means weeknight dinner or Sunday gathering with minimal stress
02 -
  • Don't skip roasting the squash—I tried pureeing it raw once thinking it would save time, and the dish was watery and lacked depth. Roasting is where the flavor happens.
  • The roux is your insurance policy. If your sauce seems too thin, it won't thicken up more in the oven. Get it to coat-the-spoon consistency before you add the pasta, and you'll never have a runny result.
03 -
  • Grate your cheeses fresh from the block, not pre-shredded. The anti-caking agents in pre-shredded cheese can make your sauce grainy or separated.
  • If your sauce breaks or looks curdled, take it off the heat, let it cool for a moment, then whisk in a splash of cold milk. Usually it comes right back together.

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