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baked butternut squash mac and cheese with crispy panko topping in white baking dish with serving spoon
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5 from 14 votes

Butternut Squash Mac and Cheese Recipe

Butternut squash mac and cheese is tender macaroni in a velvety, creamy, butternut squash cheese sauce baked with crispy Panko topping. It's the perfect side or entree for cool-weather dinners.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: entree, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 (6-oz) pieces
Calories: 350kcal
Author: Traci

Equipment

Ingredients

  • 1 pound Butternut Squash Cubes about 3 cups
  • 8 cups Water add 1 teaspoon salt
  • 8 ounces Elbow Macaroni
  • 4 tablespoons Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Milk
  • pinch Nutmeg
  • ⅛ teaspoon Black Pepper
  • 2 cups Monterey Jack Cheese shredded, same as 8 ounces *see footnotes for variations
  • ¼ cup Grated Parmesan
  • ½ teaspoon Sea Salt or more to taste
  • ¼ cup Panko Bread Crumbs tossed in a few splashes of olive oil

Instructions

  • Preheat and Prep: Preheat your oven to 350°F and coat a baking dish with cooking spray. Set aside.
  • Cook the Squash: Bring salted WATER to a boil in a large saucepan. Add BUTTERNUT SQUASH and cook for 10-12 minutes, or until fork-tender. Use a skimmer or slotted spoon to transfer the squash to a colander.
  • Cook the Pasta: Add PASTA to the same boiling water and cook until al dente. Drain and set aside.
  • Make the Cheese Sauce: Return the saucepan to medium heat. Melt BUTTER, then whisk in FLOUR. Cook for 1 minute, stirring constantly.
    Add MILK in small splashes, whisking continuously until the mixture is smooth and creamy. Stir in NUTMEG and BLACK PEPPER.
    Remove the saucepan from heat source. Add the MONTEREY JACK CHEESE in small amounts, whisking until fully incorporated.
    Whisk in the PARMESAN CHEESE, ensuring the sauce is smooth and creamy.
  • Add the Squash: Add the cooked BUTTERNUT SQUASH to the cheese sauce and use a vegetable masher to incorporate it. (I prefer to not mash it too much).
    For an ultra-smooth sauce, use a stick blender or heat-safe blender as an optional step.
  • Add the Salt: Add SEA SALT and taste to increase, if needed. Don't be shy, but don't over-salt.
  • Combine and Assemble: Toss the cooked PASTA with the cheese sauce until fully coated. Transfer to the prepared baking dish and spread evenly. Sprinkle PANKO mixture over the top.
  • Bake and Broil: Bake uncovered for 25 minutes, or until the sauce is bubbly and the top is lightly browned. Switch the oven to broiler mode for 1-2 minutes to create a crispy, golden crust.
  • Serve: Let the mac and cheese cool for 10 minutes at room temperature before serving. Enjoy warm!

Video

Notes

Save time by using pre-cut, fresh butternut squash or frozen packaged squash (use package directions for cooking time).
Best cheese to use: Feel free to use any cheese you prefer including sharp cheddar, Gouda, Gruyere, or any combination! For a lower calorie option, use only 1 cup of cheese. Trust me, it's still so friggin' delicious!
Make Ahead: Prepare the dish through “Combine and Assemble,” cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking to avoid thermal shock.
Doubling the Recipe: If doubling, use a 9x13-inch baking dish for optimal fit.
 

Nutrition

Serving: 1piece | Calories: 350kcal | Carbohydrates: 35g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 472mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6507IU | Vitamin C: 12mg | Calcium: 355mg | Iron: 1mg