Creamy Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese is the ultimate comfort dish that combines cozy flavors with a modern, wholesome twist. At first bite, you’ll notice the silky smooth sauce, made by blending roasted butternut squash with three kinds of cheese—sharp cheddar, nutty Gruyère, and savory Parmesan. This creates a golden, velvety coating that clings to every pasta shell.

What makes this recipe special is the natural sweetness of the roasted squash, which not only lightens the sauce but also adds depth and balance. With a crisp panko topping baked to golden perfection, it offers just the right contrast of creamy and crunchy.

Interestingly, butternut squash has long been celebrated for its versatility. Native to the Americas, it became a favorite for hearty fall and winter meals thanks to its sweet flavor and long shelf life. Today, it’s loved in both savory and sweet recipes—and here, it transforms mac and cheese into something unforgettable.

Serve this dish at family dinners, holiday gatherings, or cozy weeknights—it never disappoints.

Recipe Yield: 6 servings

INGREDIENTS

3 cups butternut squash, peeled and cubed
2 tbsp olive oil
12 oz pasta shells (or elbow macaroni)
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warmed
1 cup sharp white cheddar, shredded
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup panko breadcrumbs
2 tbsp melted butter
2 tbsp fresh parsley, chopped (optional garnish)

INSTRUCTIONS

1. Roast the squash:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.

2. Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.

3. Make the sauce base:
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until slightly golden. Slowly whisk in warmed milk, stirring constantly, until smooth and thickened, about 5 minutes.

4. Blend in squash:
Transfer roasted squash to a blender or food processor. Add 1 cup of the milk mixture and blend until silky smooth. Stir the squash purée back into the saucepan.

5. Add cheese and seasonings:
Reduce heat to low. Stir in cheddar, Gruyère, and Parmesan until melted. Mix in garlic powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning.

6. Combine pasta and sauce:
Fold in the cooked pasta until evenly coated with sauce. Transfer to a buttered 9×13-inch baking dish.

7. Prepare topping:
Mix panko breadcrumbs with melted butter. Sprinkle evenly over pasta.

8. Bake and serve:
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. Garnish with parsley and serve warm.

Helpful Tips to Perfect This Recipe

Roast the Squash for Flavor: Roasting enhances sweetness and adds a caramelized depth that makes the cheese sauce more complex and rich.
Blend Until Silky Smooth: A high-powered blender will give the squash the creamiest texture, ensuring the sauce coats the pasta luxuriously.
Cheese Choices Matter: Combining sharp cheddar, nutty Gruyère, and Parmesan creates a balanced sauce that’s both bold and smooth.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉