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Creamy Butternut Squash Mac and Cheese

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A vibrant, healthy twist on classic mac and cheese that uses roasted butternut squash puree as a thickener instead of a heavy roux, resulting in a creamy, nutrient-rich comfort food dish.

Ingredients

Scale
  • 1 large butternut squash, roasted and pureed (approx. 2 cups)
  • 12 oz elbow macaroni or cavatappi
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 1 cup chicken or vegetable broth (low-sodium)
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup whole milk or oat milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon mustard powder
  • 1 pinch nutmeg
  • Salt and pepper to taste
  • Olive oil for roasting squash

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper, then roast on a baking sheet for 45 minutes until tender and caramelized.
  2. Cool the roasted squash for 10 minutes, then blend until completely smooth to create a puree.
  3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions but drain 1 minute early (al dente). Reserve 1 cup of starchy pasta water before draining.
  4. In a large Dutch oven or skillet, melt butter over medium heat. Sauté the diced onion until translucent (about 3 minutes), then add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the butternut squash puree and broth. Whisk to combine and simmer gently for 2-3 minutes until the sauce thickens slightly.
  6. Stir in mustard powder, nutmeg, salt, and pepper.
  7. Reduce heat to low. Add the milk and stir. Gradually add the shredded cheeses a handful at a time, stirring continuously until melted and glossy. Do not let the sauce boil.
  8. Add the drained pasta to the cheese sauce and toss to coat. If the sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.
  9. Remove from heat and let rest for 5 minutes before serving to allow the sauce to set.

Notes

Use freshly grated cheese to ensure smooth melting; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Reserve starchy pasta water to help emulsify the sauce. For a vegan version, use vegetable broth and dairy-free cheese alternatives.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, vegetarian dinner, comfort food, gluten-free option, meal prep

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