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Cozy Butternut Squash Mac and Cheese: Best Fall Recipe

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This creamy, velvety mac and cheese gets a secret boost from roasted butternut squash, adding natural sweetness and a rich, nutty flavor. It’s the ultimate cozy fall comfort food that even picky eaters will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (16 ounces) elbow macaroni or any short pasta like cavatappi or shells
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced (optional)
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup reserved pasta water
  • 2 cups (8 ounces) sharp cheddar cheese, freshly grated
  • 1/2 cup (2 ounces) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons melted butter (for topping, optional)
  • 1/4 cup grated Parmesan (for topping, optional)
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage) (for topping, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
  4. In a large skillet or Dutch oven, melt butter over medium heat. Add onion (if using) and cook 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  5. Pour in milk and reserved pasta water. Bring to a gentle simmer.
  6. Carefully transfer roasted squash and milk mixture to a blender. Add Dijon mustard, smoked paprika, and nutmeg. Blend on high until completely smooth (30-45 seconds).
  7. Pour smooth sauce back into skillet or Dutch oven over low heat. Gradually add cheddar and Parmesan, stirring constantly until melted and sauce is thick and glossy. Season with salt and pepper to taste.
  8. Add cooked pasta to sauce and stir until well coated. If sauce is too thick, add a splash of milk or pasta water.
  9. For optional crispy topping: Preheat broiler. Transfer mac and cheese to a 9×13-inch baking dish. Mix panko, melted butter, Parmesan, and sage. Sprinkle over top. Broil 2-3 minutes until golden brown. Let sit 5 minutes before serving.

Notes

Roasting the squash is key for flavor—don’t skip it. Always grate your own cheese to avoid a grainy sauce. If sauce is too thick, add a splash of pasta water or milk. For a dairy-free version, use vegan butter, plant-based milk, and vegan cheddar. The sauce can be made ahead and refrigerated for up to 24 hours.

Nutrition

Keywords: butternut squash mac and cheese, fall recipe, comfort food, vegetarian, easy mac and cheese, roasted squash, creamy mac and cheese

Find it online: https://sparklechew.com/cozy-butternut-squash-mac-and-cheese-best-fall-recipe/