Baked Butternut Squash Mac and Cheese
This baked butternut squash mac and cheese is everything you love about the classic, creamy sauce, gooey cheese, and a golden breadcrumb crust, with a cozy touch. The butternut squash purée adds warmth and depth, making it a perfect vegetarian dinner for weeknights, holidays, or anytime you’re craving real homemade comfort food.
Equipment
- Large pot
- Steamer basket or colander
- Blender or food processor
- Baking dish 9x13-inch
- Wooden spoon
Ingredients
For the Pasta and Sauce
- 12 ounces elbow macaroni about 4 cups uncooked
- 2 ½ cups butternut squash peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 ½ cups milk whole milk preferred
- Salt and pepper to taste
- ½ teaspoon ground nutmeg
- ½ teaspoon smoked paprika optional, for color
- 2 cups sharp cheddar cheese shredded
- ½ cup mozzarella shredded
- ½ cup Parmesan cheese grated
For the Topping
- ½ cup breadcrumbs plain or panko
- Salt and pepper to taste
- 1 tablespoon butter melted
- 1 teaspoon fresh thyme finely chopped
Instructions
- Add diced squash to a steamer basket set over simmering water. Cover and steam for 10-12 minutes, or until fork-tender.
- Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions for an al dente texture. Drain and set aside.
- In a blender or food processor, combine the steamed squash, milk, melted butter, salt, pepper, nutmeg, and paprika. Blend until smooth and creamy.
- Pour the blended sauce into a large pot (you can reuse the pasta pot after draining). Set over medium-low heat and whisk in cheddar, mozzarella, and Parmesan until melted and smooth.
- Add the drained pasta to the sauce and stir until evenly coated. The mixture should be rich, creamy, and thick.
- Transfer the mac and cheese to a 9x13-inch baking dish. In a small bowl, combine breadcrumbs, melted butter, salt, pepper, and thyme. Sprinkle evenly over the top.
- Bake at 375℉ for 20-25 minutes, until bubbling around the edges and the topping is crisp and golden. Let rest for 5 minutes before serving.
Notes
- Use frozen butternut squash cubes to save prep time. Just steam directly from frozen.
- Stir in ¼ cup cream cheese with the cheddar for a richer sauce.
- For a shortcut, skip baking and serve straight from the stovetop as creamy mac and cheese.
- Leftovers keep 3-4 days in the fridge and reheat best in the oven at 350°F (covered) for 10-15 minutes.
